Leek and Prawn Gratin

4.80 (10)
⏱ 20 mins 🍽 Serves 6 🌶 british ✅ A challenge 🏷 Main course

This indulgent gratin makes a superb starter for a dinner party. Sliced leeks are softened in a pan before being combined with quickly stir-fried tiger prawns. The mixture is then folded into a hollandaise sauce lightened with whipped cream and fresh herbs, divided into individual dishes, and grilled until beautifully browned on top. The entire dish comes together in only 20 minutes for an impressive yet swift meal.

Leek and Prawn Gratin

Ingredients

  • 4medium leeks
  • 3 tbsp olive oil
  • curry salt to season (see tip below)
  • knob of butter optional
  • 250g raw, peeled tiger prawn
  • 100ml double or whipping cream
  • 1batch hollandaise sauce (see 'Goes well with' below)
  • handful fresh parsley and coriander, chopped

Method

  1. Prepare the leeks by trimming the ends, slicing them in half lengthways, and washing thoroughly. Slice them thinly and allow to drain. Warm 2 tbsp of olive oil in a large frying pan and cook the leeks for about 5 mins until they have softened and reduced significantly. Season with curry salt and stir in a knob of butter if using. Transfer to a bowl. Preheat your grill to high.
  2. Clean the pan and heat the remaining 1 tbsp of oil. Season the raw prawns with more curry salt and cook them in the pan until they just turn pink. Combine these with the cooked leeks.
  3. Lightly whip the cream until it forms soft peaks. Gently fold this into your prepared hollandaise sauce along with the chopped parsley and coriander. Fold this creamy sauce into the leek and prawn mixture. Spoon the blend into six individual gratin dishes and place under the hot grill for about 5 mins to brown the top. Serve straight away.

Nutrition (per serving)

Calories520 kcal
Fat52 g
Saturates28 g
Carbs3 g
Fibre2 g
Protein11 g
Sodium228 mg

Recipe details

Skill levelA challenge
CategoryMain course
Cuisinebritish