Norwegian Trout, Prawn & Leek Gratin
Michel Roux’ comforting gratin is a celebration of Norwegian trout and cold water prawns, paired with tender leeks and a rich, creamy sauce. Topped with golden cheese and breadcrumbs, this dish is perfect for a relaxed weekend brunch or a cosy dinner.
Cooking time40-50 min
Difficulty levelMedium
Ingredients
Preparation
- Preheat a grill to high and grease a 2L gratin dish.
- Bring the fish stock to a simmer in a saucepan. Dice the trout, add to the pan and poach gently for 1 minute. Remove with a slotted spoon and set aside.
- Add the white wine to the stock and bring to a boil. Reduce for 5 minutes.
- Add the milk and double cream to the reduced stock. Simmer for 3 minutes.
- In a separate pan, melt half the butter. Add the sliced leek, season with salt and pepper, and cook gently for about 5 minutes until soft. Remove and set aside.
- Melt the remaining butter in the same pan. Add the flour and stir well to form a roux. Cook for 1 minute.
- Gradually add the milk and stock mixture, one ladle at a time, whisking continuously to avoid lumps. Bring to a boil.
- Once thickened, add the cooked leek and reduce to a simmer. Season and cook for 10 minutes. Stir in the chopped parsley.
- In another pan, sauté the chopped shallot and garlic in olive oil over gentle heat for 2 minutes.
- Add the baby spinach and cook until wilted. Drain and press out excess liquid. Season.
- Spread the spinach mixture evenly in the bottom of the gratin dish.
- Add the poached trout and cooked prawns over the spinach.
- Pour the leek sauce over the seafood.
- Sprinkle grated cheddar and breadcrumbs on top.
- Place under the hot grill until golden brown.
- Serve with a crisp endive salad dressed with olive oil and lemon juice, finished with chopped chives.