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 garlic cloves
- 10 g fresh tarragon, chopped
Nutrition (per serving)
- Calories
- 509 kcal
- Protein
- 30.3 g
- Carbohydrate
- 11.5 g
- of which sugars
- 4.2 g
- Fat
- 35.7 g
- of which saturates
- 21.9 g
- Fibre
- 2.6 g
- Salt
- 1.49 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 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
Pour in the white wine and bubble for 2 minutes, then stir in the double cream. Simmer for 3 minutes until slightly thickened.
- 3
Stir in the prawns and tarragon, season generously and pour into a large gratin dish.
- 4
Mix the Parmesan with the breadcrumbs and scatter evenly over the top.
- 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.
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