First let me just clarify that no, Rick Stein has not started making super convenient microwave meals, rather he has a fantastic new TV show – Rick Stein’s Secret France on BBC2.
If you have been keeping up with Rick over the years (and you should have!), you will know he is passionate about France and its superb cuisine. I am a big fan of his style and always found his recipes to have real heart and are simple to follow and create in your own kitchen.
To prove this I saw him make a seafood gratin which looked absolutely delicious, so for the benefit of showing you that, yes you can make this at home, I followed the recipe only I halved the ingredients as I was only going to be serving two of us.
You will find a link to the recipe at the end of this post, I did have a couple of differences with Rick Stein’s Seafood Gratin, but in line with his instructions:
Instead of prawns I had some beautiful fresh langoustine. I blanched them for about 3 minutes in salted boiling water then removed them into ice cold water keeping the pan of liquor. After they had cooled I peeled them placing the shells into a pan along with a splash of oil and the roe from my scallops. I fried them for about 7-8 minutes to get the flavours going then added the stock along with half an onion and a good hit of salt and pepper.
I let that gently simmer down for about 40 minutes until it had reduced by about half. Once strained this became my stock for the recipe.
I then followed Rick’s instructions to the letter and my I have to say it was well worth it. This is a rich and warming dish which truly sings “comfort food” which each delicious mouthful.
I will be making Rick Stein’s Seafood Gratin again, you can use any seafood or (something I so want to try) why not replace the seafood with big chunks of ham and ham bone stock.
So don’t just watch cooking shows, get involved. Especially when you have a talent like Rick Stein showing you how.
Rick Stein’s Secret France is currently airing on BBC2, catch up on iPlayer. The accompanying book is available in store and online now.
Find the recipe HERE
Remember to tell me if you have tried a recipe from a TV shows which you have made again and again.
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I am a bit confused having watched a video of Rick Stein’s seafood gratin and having read the same recipe in a magazine in regards to making it in advance (which I would like to do) as to whether he means just cook all the fish base and let it cool until required, then add the cheese and breadcrumb topping to bake in the oven? The timings in the magazine, which said bake in the oven for 15-20 minutes, differ to what he said on This Morning video with Phil and Holly, where he briefly said something about making the base in advance, letting it cool and then cook it, I assume after adding topping, for 40 minutes? I intend trying to make this for a dinner party and don’t want to muck it up! please can you advise in regards to making in advance and correct cooking times and temperatures for a fan oven.
Claire, Sorry about the delayed response. I followed the recipe from the BBC website which call for cooking on the hob then adding toppings and finishing under a hot grill for about 10 minutes. You can let in go cold then add the toppings, in which case I would suggest warming through at around 160C for fan oven then putting under the grill as above. Hope that makes sense and good luck!