Neven’s Seafood and Leek Gratin
Are you entertaining over Christmas? This dish from Bord Bia Bloom regular, Neven Maguire, combines the best of Irish seafood to make a delicious meal sure to impress all of your guests.
Serves 6-8
Pie Filling:
- 250 whitefish fillets (such as whiting and hake), skinned and cut in chunks
- 150g salmon fillets, skinned and cut into chunks
- 200g naturally smoked haddock, skinned and cut into chunks
- 400g raw Dublin bay prawns, peeled and deveined
- 50ml white wine
- 200ml cream
- 1 tbsp of basil pesto
- Zest and juice of 1 lemon
- 50g butter, plus extra for greasing
- 2 leeks, trimmed, halved lengthways and sliced
- 50g plain flour
- Small handful of fresh flat leaf parsley, roughly chopped
Pie Topping:
- 80g cheddar cheese, grated
- 50g panko breadcrumbs
- 50g fresh breadcrumbs
- Salt and freshly ground black pepper
Preheat the oven to 180°C/350°F/Gas Mark 4.
Melt the butter in another large saucepan, add the leeks and cook for about 5 minutes until soft. Add the flour, stir well and then add the wine cook for 5 mins.
Add the milk and cream, basil pesto, lemon zest and juice. Keep stirring until all the liquid is incorporated and the sauce is smooth with no lumps. Season with salt and pepper.
Remove from the heat, add in the parsley, cubed fish and prawns. Stir everything to combine well.
Grease one large baking dish measuring about 25cm x 25cm. Transfer the mixture to the prepared dish. Mix the cheese with the breadcrumbs and sprinkle over the top of the gratin.
Place in pre heated oven for 25-30 minutes until golden-brown and the contents is bubbling.
Serving Suggestions:
Serve the pie with some buttered peas and salad.
Make sure to keep an eye out for Neven’s Christmas at Cashel on RTÉ One, December 3rd and 10th.
