Creamy Fish Gratin

Creamy fish gratin is a delectable dish that combines a variety of seafood, including monkfish, salmon, prawns, and scallops, in a rich and flavorful sauce. The fish is gently poached in a mixture of fish stock, vermouth, and Pernod, infusing it with delicate flavors. Leeks add a hint of sweetness to the dish, while a creamy sauce made with cream, cheese, and Dijon mustard adds richness and depth. Topped with a golden breadcrumb and cheese crust, this gratin is baked to perfection, creating a satisfying and indulgent seafood dish that is perfect for special occasions or gatherings.

INGREDIENTS:

• 100g/4oz butter
• 175g/6oz leeks, roughly chopped
• 450ml/3/4pt fish stock
• 300ml/10fl oz vermouth
• 4 tablespoons Pernod
• 350g/12oz monkfish fillet, cut into large pieces
• 350g/12oz salmon fillet, cut into large pieces
• 225g/8oz raw prawns, peeled and deveined
• 225g/8oz raw scallops, halved
• 175g/6oz onions, chopped
• 100g/4oz plain flour
• 150ml/5fl oz double cream
• 450ml/3/4pt milk
• 75g/3oz Parmesan cheese, grated
• 75g/3oz Gruyère cheese, grated
• 1 tablespoon Dijon mustard
• 4 eggs, separated
• 15g/1/2oz coarse breadcrumbs
• Salt and ground black pepper

PREPARATION:

1. Preheat the oven to 190°C/375°F/Gas mark 5.
2. In a pan, melt 25g/1oz of butter and add the chopped leeks. Cook and stir for 4-5 minutes until golden.
3. Pour in the fish stock, vermouth, and Pernod, and bring to a boil. Add the monkfish and salmon, and simmer for 2-3 minutes. Then, add the prawns and scallops, and simmer for another 3 minutes. Remove the fish from the pan, reserving the cooking liquid. Set aside the cooked fish and wipe out the pan.
4. In the same pan, add 50g/2oz of butter and the chopped onions. Cook for 10 minutes until soft and golden. Stir in 50g/2oz of plain flour and cook for another minute, stirring constantly.
5. Pour in the reserved poaching liquor and the double cream, whisking to prevent lumps from forming. Bring the mixture to a boil and let it bubble hard for 10 minutes. Season with salt and pepper.
6. Place the cooked fish and leeks in a 2.4-litre/4pt ovenproof dish. Pour the hot sauce over the fish and leeks.
7. In a large pan, melt the remaining butter, add the remaining flour, and cook for 1 minute, stirring constantly. Pour in the milk and bring the mixture to a boil, whisking continuously. Stir in 100g/4oz of grated Parmesan and Gruyère cheese, as well as the Dijon mustard. Allow the mixture to cool slightly, then stir in the egg yolks. Season with salt and pepper.
8. In a separate bowl, whisk the egg whites until they form soft peaks. Gently fold the egg whites into the sauce.
9. Spoon the topping over the fish and sauce in the ovenproof dish. Sprinkle the remaining grated cheese and breadcrumbs on top.
10. Bake the gratin in the preheated oven for 1 hour until golden and bubbling. Serve hot.

YIELD:

• Serves 8

SPECIAL INSTRUCTIONS:

• Ensure that the fish fillets are fresh and of good quality for the best taste and texture.
• Adjust the amount of Pernod according to your preference for the anise flavor. You can also omit it if desired.
• Use an ovenproof dish that is large enough to accommodate the fish and sauce with some room for bubbling.
• Allow the gratin to cool for a few minutes before serving to avoid burning your mouth.

TIPS:

• Serve the creamy fish gratin with a side of steamed vegetables or a fresh green salad to balance the richness of the dish.
• If you don’t have access to vermouth, you can substitute it with dry white wine.
• Feel free to customize the seafood in the dish by using your favorite fish and shellfish options. Just ensure that they are suitable for baking and have a similar cooking time.
• For added flavor, you can incorporate fresh herbs such as dill or parsley into the dish.

Creamy fish gratin is a luxurious and satisfying dish that combines an assortment of seafood with a rich and flavorful sauce. The tender monkfish, salmon, prawns, and scallops are gently poached in a fragrant mixture of fish stock, vermouth, and Pernod, resulting in a delightful combination of flavors. The leeks add a subtle sweetness to the dish, while the creamy sauce made with double cream, cheese, and Dijon mustard provides richness and depth.