Leek & prawn gratin

Leek & prawn gratin

  • 1
  • 2
  • 3
  • 4
  • 5
(5 ratings)

Prep: 10 mins Cook: 10 mins

A challenge

Serves 6
Let chef Gordon Ramsay help you produce this delicious and rich starter

Nutrition and extra info

Nutrition: per serving

  • kcal520
  • fat52g
  • saturates28g
  • carbs3g
  • sugars0g
  • fibre2g
  • protein11g
  • salt0.57g
Save to My Good Food
Please sign in or register to save recipes.


  • 4 medium leeks



    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • curry salt, to season (see tip below)
  • knob of butter, optional



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 250g raw, peeled tiger prawn
  • 100ml double or whipping cream
  • 1 batch hollandaise sauce (see 'Goes well with' below)
  • handful fresh parsley and coriander, chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…


  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
19th Oct, 2011
Where's the tip?? How do I make curry salt?? AGH!!!
25th Feb, 2011
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
27th Jul, 2010
changed the prawns for smoked haddock, a very tasty alternative.
16th Dec, 2009
Served as a starter for a dinner party with friends, brilliant!
8th Jul, 2008
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!
24th Mar, 2008
was totally delicious added some white wine with the cream was totally yummy.....will def to again.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?