Leek gratin with crispy bread and shrimp

Leek gratin with crispy bread and shrimp
Leek gratin with crispy bread and shrimp
4 Persons Prima Donna maturo


Gratin dough
1.2 oz. (35 g) butter
1.7 oz. (50 g) wheat flour
2 1/2 dl lowfat milk
Sea salt and freshly ground pepper
1.7 oz. (50 g) freshly grated Prima Donna
3 eggs

Stuffing and garnish
3 winter leeks
1/4 fresh chili, seeds removed
2 tablespoons rapeseed oil for sautéing
3 tablespoons cold-pressed rapeseed oil
for marinating
6.8 oz. (200 g) boiled, peeled shrimp
1/2 bunch dill
Sea salt and freshly ground pepper
Juice of 1 lemon
4 slices of wheat bread

Preparation method

Melt the butter in a pan with a heavy bottom and stir in the flour to make a ‘roux’. Slowly stir in the milk and boil the mixture for around 10 min. over low heat, stirring occasionally to make sure it does not burn. Season to taste with salt, pepper, grated nutmeg and Prima Donna. If there are any clumps in the sauce, sift the sauce over a bowl. Let cool slightly. Separate the eggs into yolks and whites. Once the sauce has cooled slightly, stir in the egg yolks one at a time.

Clean the leeks and slice into thin rings. Blanch the leeks for 30 seconds in boiling salted water, remove them with a skimming spoon and place them directly in a bowl with cold water to stop them from boiling, while retaining their fresh green colour and crispness. Pour them into a colander and press out all water until dry. Stir three-quarters of the leeks into the sauce. Beat the egg whites until stiff and carefully stir them into the sauce. Pour the mixture into 4 greased ramekins and bake in a 175° oven for 20-25 min. until slightly puffed and golden on top. You can also make one large gratin instead of 4 small ones. In this case, double the baking time to 40-50 min.

Prepare the garnish. Finely chop the chili. Heat a pan with rapeseed oil, add the chili, followed by the shrimp and fry for 15-20 sec. until slightly heated and crisp, without becoming tough and dry. Remove the shrimp from the heat and combine with the remaining one-fourth of the blanched leeks, chopped dill, cold-pressed rapeseed oil, salt, pepper and lemon juice.

Toast the bread on both sides in a pan with a little rapeseed oil, place on a plate, and top with the leek and shrimp mixture. Remove the ramekins from the oven and serve immediately with the crispy shrimp bread on the side.