Seafood gratin with caramelised apples

Name: Seafood gratin with caramelised apples recipe
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 6
Ingredients: 350ml good-quality fish stock; 400g skinless white fish fillets, cut into 2cm pieces; 200g scallops, roe removed; 400g green king prawns, peeled, deveined; 1/4 cup (60ml) white wine; 150ml milk; 100ml double cream; 50g unsalted butter; 2 leeks, halved lengthwise, thinly sliced; 1/3 cup (50g) plain flour; 80g Emmental cheese, grated; 1 cup (50g) panko breadcrumbs; 3 tbs unsalted butter; 2 tbs caster sugar; 3-4 Granny Smith apples, peeled, cored, cut into 2cm pieces

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by Rick Stein

Chef, author, TV presenter

Mar 05, 2020

"As we're in the cooler months of the year, I tend to favour quite substantial dishes like my seafood gratin," says Rick Stein.

350ml good-quality fish stock
400g skinless white fish fillets, cut into 2cm pieces
200g scallops, roe removed
400g green king prawns, peeled, deveined
1/4 cup (60ml) white wine
150ml milk
100ml double cream
50g unsalted butter
2 leeks, halved lengthwise, thinly sliced
1/3 cup (50g) plain flour
80g Emmental cheese, grated
1 cup (50g) panko breadcrumbs

Caramelised apples

3 tbs unsalted butter
2 tbs caster sugar
3-4 Granny Smith apples, peeled, cored, cut into 2cm pieces

Method

1.

Pour stock in a medium frypan and bring to a simmer over medium-high heat. Add the fish fillet and poach for 1 minute. Add the scallops and poach for a further minute, then add the prawns and cook for a final minute or until all seafood is just cooked. Using a slotted spoon, transfer seafood to a plate and set aside. Add wine, milk and cream to the stock and bring to the boil over medium-high heat. Remove from the heat.
2.

Melt butter in another large pan saucepan over medium-high heat, add the leek and cook for 5 minutes or until soft. Add flour and stir well, then add the stock mixture, 1 ladleful at a time. Stir until all the liquid is incorporated and the sauce is smooth. Bring the sauce to the boil, reduce heat to low and simmer for 15 minutes or until slightly thickened.
3.

Preheat overhead grill to high and grease a 1.2L ovenproof dish. Add the poached seafood to the sauce and season to taste. Transfer to the prepared dish. Combine cheese and breadcrumbs and sprinkle over the top of the gratin. Grill for 10 minutes or until golden.
4.

Meanwhile for the caramelised apples, melt the butter in a non-stick frypan over high heat, then add the caster sugar and stir until the sugar has dissolved. Add the apple and stir to coat, then cook, stirring frequently, for 10 minutes or until apple has softened and is coated in caramel sauce. Serve caramelised apple alongside the gratin.