Prawn & Leek Gratin with a Parmesan Crust

Ingredients

• 500 g raw king prawns, peeled
• 3 leeks, trimmed and sliced
• 200 ml double cream
• 100 ml dry white wine
• 60 g Parmesan, finely grated
• 50 g fresh breadcrumbs
• 30 g butter
• 2 clove garlic cloves
• 10 g fresh tarragon, chopped

Method

1. 1

   Preheat the oven to 200°C/fan 180°C. Melt the butter in a frying pan and soften the leeks and garlic over a medium heat for 6–8 minutes.

2. 2

   Pour in the white wine and bubble for 2 minutes, then stir in the double cream. Simmer for 3 minutes until slightly thickened.

3. 3

   Stir in the prawns and tarragon, season generously and pour into a large gratin dish.

4. 4

   Mix the Parmesan with the breadcrumbs and scatter evenly over the top.

5. 5

   Bake for 15–18 minutes until the topping is golden and the prawns are pink and cooked through. Serve with crusty bread and a crisp green salad.