Leek & Prawn Gratin
This creamy and flavorful dish combines tender tiger prawns with sauteed leeks in a rich curry-infused sauce. Topped with a decadent hollandaise and fresh herbs, this gratin is a delightful blend of textures and tastes. Serve it hot out of the oven for a comforting and satisfying meal.
— Constant Cookbook
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
Instructions
- 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.
- 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.
- 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.
Cook Time
10M
Prep Time
PT10M
Yield
Serves 6
Nutrition
- Calories: 520 calories
- Fat Content: 52 grams fat
- Saturated Fat Content: 28 grams saturated fat
- Carbohydrate Content: 3 grams carbohydrates
- Fiber Content: 2 grams fiber
- Protein Content: 11 grams protein
- Sodium Content: 0.57 milligram of sodium
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