Seafood Gratin with Leeks and Spinach

Seafood Gratin with Leeks and Spinach

SERVES: 6 | PREP TIME: 10 min | COOK TIME: 40 min

The leeks are beautifully sweet in this creamy seafood gratin with its crunchy cheesy topping. We paired our seafood gratin with a sliced pak choi and baby gem lettuce salad dressed with lemon juice and olive oil to bring out some extra freshness to this delicious seafood dish.

Seafood Gratin


1kg mixed seafood (cod/hake/salmon/squid/prawns)
2 leeks
Handful of spinach
400ml veg stock
50ml white wine (optional)
200ml milk
100ml cream or creme fraiche
50g butter
1 heaped tablespoon plain flour
1 teaspoon dijon mustard
Squeeze of lemon juice
80g grated cheddar or gruyere cheese
50g breadcrumbs
Salt and pepper


1. Prep your ingredients:

  • Preheat your oven to 200 degrees or 180 for a fan oven
  • Skin the fish and cut into chunks
  • Defrost the raw prawns and squid if frozen
  • Cut the squid into rings
  • Wash the leeks well and slice into half moons

2. Put the fish chunks in a saucepan with the vegetable stock and simmer for 2 minutes, then add in the squid and prawns and continue cooking for a further 2 minutes until they are all cooked through. Remove the fish and seafood with a slotted spoon and set aside while you make the sauce.

3. Melt the butter in another saucepan and cook the leeks gently with the lid on for 6-8 minutes until nice and soft. While the leeks are cooking, add the milk, cream and white wine to the veg stock and heat.

4. When the leeks are cooked, stir in the flour and then slowly pour in the liquid and stir well till smooth. Season well with salt and freshly ground pepper and cook gently for 2-3 minutes, then add in the mustard and spinach.

5. Arrange the fish in an ovenproof dish and pour over the sauce. Mix the cheese and breadcrumbs together and put over the top of the dish. Cook in the oven for 15-20 minutes until the sauce is bubbling and the top is golden.

6. Serve with a pak choi or a baby gem lettuce salad and lemon and olive oil dressing.