- For that sauce
- 250ml sea food stock or clam juice
- 250ml double cream
- 125ml good white-colored wine, for example Chablis, plus 3 tablespoons of
- 3 tablespoons of tomato puree
- 1/2 teaspoon saffron threads
- 225g raw prawns, peeled, deveined, and decline in half crosswise
- 225g raw halibut, reduce 2.5cm chunks
- 225g cooked lobster meat, reduce 2.5cm chunks
- 105g unsalted butter, divided
- 1 tablespoons of plain flour
- Salt
- Freshly ground pepper
- 300g julienned leeks, white-colored and lightweight eco-friendly parts
- 3 julienned carrots
- 100g panko (Japanese dried bread crumbs)
- 35g freshly grated Parmesan
- 20g minced fresh flat-leaf parsley
- 15g chopped fresh tarragon leaves
- 2 cloves garlic clove, minced
1) Preheat the oven to 190C/Gas mark 5. Place four individual gratin dishes on sheet pans. If recipe is bending serve it inside a 30cm by 20cm oblong gratin dish.
2) For that sauce, combine the stock, cream, 125ml from the wine, the tomato puree, and saffron inside a medium saucepan. Provide the boil, lower heat, and add some prawns.
3) After 3 minutes, make use of a slotted spoon to get rid of the prawns to some bowl. Add some halibut towards the stock for several minutes, until just cooked through, and take away towards the same bowl. Add some cooked lobster towards the bowl.
4) Still prepare the sauce until reduced by half, about 12 minutes. Mash 1 tablespoons of from the butter along with the flour. Whisk the butter mixture in to the sauce together with 1 teaspoon salt and 1/2 teaspoon pepper. Simmer, stirring constantly, until thickened, about a few minutes. Put aside.
5) Melt 45g from the butter inside a medium saute pan. Add some leeks and carrots and prepare over medium heat for five minutes, until softened. Add some remaining 3 tablespoons of of wine, 1/2 teaspoon salt and 1/4 teaspoon pepper and prepare for five to ten minutes, until tender. Put aside.
6) Combine the panko, Parmesan, parsley, tarragon and garlic clove. Melt the rest of the butter and blend it in to the crumbs until they are moistened. Divide the sea food one of the 4 gratin dishes.
7) Strew the vegetables on the top of every dish. Pour the sauce equally within the sea food and vegetables and spoon the crumbs evenly on the top. Bake for 25 minutes, before the top is browned and also the sauce is bubbly. Serve hot.
