Rick Stein’s seafood gratin with caramelised apples

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.

rick stein seafood gratin with caramelised apples
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.

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rick stein secret france recipeRick 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.