Leek & prawn gratin

Leek & prawn gratin

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(4 ratings)

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Cooking time

Prep: 10 mins Cook: 10 mins

Skill level

For the keen cook

Servings

Serves 6

Let chef Gordon Ramsay help you produce this delicious and rich starter

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
520
protein
11g
carbs
3g
fat
52g
saturates
28g
fibre
2g
sugar
0g
salt
0.57g

Ingredients

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

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Method

  1. Top and tail the leeks, then slit in half and wash well. Slice thinly and drain. Heat 2 tbsp oil in a large frying pan and sauté the leeks for about 5 mins until softened and reduced by two-thirds. Season with curry salt and mix in a knob of butter, if liked. Tip into a bowl. Heat the grill to high.
  2. Wipe out the pan and heat with the remaining oil. Season the prawns with more curry salt to taste and stir-fry until just pink. Mix into the leeks.
  3. Whip the cream to form soft peaks and fold into the hollandaise along with the herbs, then fold into the leeks and prawns. Divide between six gratin dishes and brown under the grill, about 5 mins. Serve immediately.

Recipe from Good Food magazine, September 2005

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Comments

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alexine's picture

Where's the tip?? How do I make curry salt?? AGH!!!

rowley123's picture

We made this as a valentine's day starter and were super impressed with the results. Tasted restaurant quality.

We made the hollandaise beforehand (for an eggs benedict brekkie...well it was valentine's weekend!) and it didn't suffer for being reheated slowly in the evening for this dish.

Will be making again very soon

paulineday's picture
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changed the prawns for smoked haddock, a very tasty alternative.

dinglydell62's picture

Served as a starter for a dinner party with friends, brilliant!

caralinec's picture
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Delicious - I am always looking for "interesting" mid-week easy suppers for 2, so I halved the ingredients and served it split between two in bigger gratin dishes, with piped mash potato around it. Reckon it would also be great with cheesy garlic bread too!

ghensler's picture
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was totally delicious added some white wine with the cream was totally yummy.....will def to again.

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