Name: Leek & prawn gratin
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6
Cuisine: British
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

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Leek & prawn gratin

Leek & prawn gratin

Gordon Ramsay

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Serves 6

A challenge

Prep: 10 mins

Cook: 10 mins

A star rating of 4.8 out of 5.10 ratingsRate

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

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Basic hollandaise

A star rating of 4 out of 5.33 ratings

Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal520
fat52g
saturates28g
carbs3g
sugars0g
fibre2g
protein11g
salt0.57g

low

Method

step 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.
step 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.
step 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 TIPS

HOW TO MAKE CURRY SALT

Gordon often uses curry salt as a flavouring in his restaurants. Mix some fine sea salt with a little mild or medium curry spice in the proportion of 1 part curry powder to 2 parts salt. Store the curry salt in a small jar and use as required. It’s great with all sorts of seafood and fish.

Recipe from Good Food magazine, September 2005

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A star rating of 4.8 out of 5.10 ratings

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