- Fish Gratin With Vegetables & Prawns.jpg (36.45 KiB) Viewed 1281 times
Preparation time: 20 minutes
Cooking time: 20 - 25 minutes
Serves: 4
No nutritional information available.
Ingredients
- Softened butter, for the dish
- 150g long-grain rice
- 100g carrots, cut into 1cm cubes (canned or frozen carrots can also be used)
- 100g leeks, sliced into ½cm-thick rounds
- 400g white skinless fish fillets (haddock or seabass work well)
- 150g cooked prawns
- 2 eggs, separated
- 75g mayonnaise
- 75g crème fraîche
- 150g cheddar, grated
Method
1. Heat the oven to 180°C/Fan 160°C Fan/Gas Mark 4 and butter an ovenproof baking dish (approximately 4cm deep). Cook the rice in a pan of lightly salted boiling water for 12 minutes until tender, then drain and tip into the base of the prepared dish.
2. Cook the carrots in a pan of boiling water for 10 - 12 minutes until just tender, or tip into a heatproof bowl with a splash of water and microwave for 2 - 3 minutes (you can skip this if using canned or frozen carrots). Mix the carrots with the leeks and spoon this over the rice, spreading it out to cover.
3. To prepare the fish, remove the skin and any pin bones, then cut it into pieces. Arrange the fish over the vegetables, then scatter over the prawns.
4. Mix the egg yolks, mayo, crème fraîche and cheese together, and season.
5. Tip the egg whites into a clean bowl and beat with an electric whisk to stiff peaks. Gently fold the whipped egg whites into the mayonnaise mixture, then spoon this over the layer of fish and prawns in the dish. Spread it out with a spatula or the back of the spoon so it completely covers the fish. Bake for 20 - 25 minutes, or until the topping is lightly golden brown. Leave to stand for a few minutes, then serve straight from the dish.
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