Steve's Seafood Gratin Pie
Best of both worlds, decadent cheesy potato atop seafood in a rich creamy sauce! Combine just about any seafood in this recipe, just don't forget that gratin is a cruel mistress and shortcuts will not be tolerated!
Bring stock to simmer and poach thickest seafood for 1 min, add smaller seafood and poach for less time, (use your judgement depending on thickness of the seafood…) Prawns should be barely pink. Remove seafood from stock to a plate and cover to rest, retain stock.
Bring stock to a boil for 5 mins to reduce, lower to a simmer and add wine then milk and cream mix, stirring in well.
Melt butter in a frying pan and add leek, soften for 5 mins. Do not brown or burn! Add flour and stir to make a paste, slowly add stock mix and stir to make a thick sauce, using all the stock. Low simmer for 10 – 15 mins, monitoring closely!
Grease a Gratin dish or shallow casserole dish, add seafood, parsley and sauce to dish, fold in, top with mashed potato and cheese.
Cook in 200C oven for 15 mins until browned.
300 - 400g Firm fish cut to 2cm sq chunks (or any seafood)
250ml chicken stock (one cube)
1 Leek, chopped
30ml Sherry or sweet wine
100ml fresh cream
3 TBS flour
Small handful of chopped parsley
300g Mashed Potato
50g Cheese (Maasdam and Parmesan mixed)