Rick Stein's seafood gratin with caramelised apples - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Rick Stein’ s seafood gratin with caramelised apples By You Magazine - October 27, 2019 This dish comes from a restaurant in Dieppe called Le Newhaven. I wonder if there are any restaurants called Le Dieppe in Newhaven! I thought the accompanying sautéed apple might be a bit too ‘Normande’ for foreign consumption but it was actually really nice. James Murphy SERVES 6 450ml fish stock (see the book for homemade) 400g white fish fillets, skinned and cut into 2cm pieces 200g cleaned scallops 400g raw prawns, peeled 50ml white wine 150ml whole milk 100ml double cream 50g butter 2 leeks, cut in half lengthways, washed and sliced 50g plain flour salt and black pepper small handful flat-leaf parsley, chopped 80g emmental cheese, grated 50g panko breadcrumbs CARAMELISED APPLES 3 or 4 dessert apples 3 tbsp unsalted butter 2 tbsp golden caster sugar 1. Bring the stock to a simmer in a pan, then add the fish fillets and poach for one minute. Add the scallops and poach for another minute, then the prawns for a final minute. Remove them all with a slotted spoon and set aside. Add the wine, milk and cream to the stock and bring to the boil. 2. Melt the 50g of butter in another large pan, add the leeks and cook for about 5 minutes until soft. Add the flour and stir well, then add the milk and stock mixture, a ladleful at a time. Keep stirring until all the liquid is incorporated and the sauce is smooth with no lumps. Bring the sauce to the boil, turn down the heat and leave to simmer for about 15 minutes. Preheat the grill. 3. Grease 6 shallow ovenproof gratin dishes or one large dish measuring about 30cm x 25cm. Add the poached fish, scallops and prawns to the pan and season with salt and pepper. Stir in the parsley, then transfer the mixture to the gratin dishes or dish. Mix the cheese with the breadcrumbs and sprinkle over the top. Grill for 10 minutes until golden brown. 4. If you’ve made the gratin in advance and let it cool down, preheat the oven to 200C/180C fan and bake for 15-20 minutes until the top is brown and the filling is bubbling. 5. While the gratin is cooking, peel and core the apples and cut them into 2cm chunks. Melt the butter in a nonstick frying pan, then add the caster sugar and stir until the sugar has dissolved. 6 Add the apple chunks and stir to coat them in the butter, then cook for about 10 minutes until the apples have softened and are covered in a caramel sauce. Serve the gratin with the caramelised apples on the side and some good bread. TIP You can also use cooked or frozen seafood, such as prawns, scallops and lobster, if you like. Just add them to the pan with the poached white fish. Get Rick’ s book with 20 per cent off Rick Stein’s Secret France by Rick Stein will be published on Thursday 31 October by BBC Books, price £26. To pre-order a copy with free p&p for £20.80 until 10 November, visit mailshop.co.uk or call 01603 648155. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved