CREAMY BRUSSELS SPROUT GRATIN
Serves 6
CHOWDER GRATIN
August 28, 2024
Serves
Prep Time
Cook Time
Total Time
Generous chunks of fish, sweetcorn and bacon in a creamy sauce, topped with a meaty crumb is the perfect way to warm the cockles on chilly days. Serve with crusty bread to mop up the sauce.
CHOWDER GRATIN
Serves: 4 Prep Time: 25 mins Prep Time: 20 mins Prep Time: 45 minsMethod
Step 1
Heat the butter in a large saucepan over a medium heat before adding the onion. Allow to sweet gently for 5 minutes, then push to one side and add the bacon lardons.
Step 2
When the bacon is golden brown, add the plain flour and stir well. Allow to cook for a couple of minutes.
Step 3
While stirring, pour the fish stock in and bring to a simmer. Add the cubed potatoes and cover for approx 15 minutes or until the potatoes are tender.
Step 4
Add the sweetcorn, fish and seafood, before stirring through the clotted cream for richness. Add the cayenne to taste and season generously with salt and pepper. Simmer for a couple of minutes, then stir through half the chopped parsley and remove from the heat.
Step 5
To make the crumb, blitz the bread and chorizo in a food processor until you have a fine crumb. Add seasoning to taste – depending on the saltiness of the chorizo.
Step 6
Place a frying pan over a medium to high heat and add the breadcrumb mix. The chorizo contains all the oils needed to coat the breadcrumbs. Fry for 2-3 minutes until crisp and golden.
Step 7
To serve, place the chowder into a serving bowl and spoon the crumb over the top. Serve with crusty bread.
Ingredients
FOR THE CHOWDER
20g butter
1 onion, sliced
300g fish pie mix
200g prawns
100g bacon lardons
2 Medium waxy potatoes e.g. desiree, peeled and cubed
200g tinned sweetcorn, drained
½ tsp cayenne
1 tbsp plain flour
200ml fish stock
Small bunch flat leaf parsley, roughly chopped
FOR THE CRUMB
150g stale bread
100g chorizo
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