Fish Gratin with Vegetables and Prawns

• butter↗softened

  for the dish

• long grain rice↗150g g
• carrot↗100g g

  diced 1 cm (or use canned or frozen carrot)

• leek↗100g g

  sliced into ½ cm rounds

• fish fillet400g white skinless g

  (hake or sea bass work well)

• cooked prawns150g g
• eggs↗2

  separated

• mayonnaise↗75g g
• crème fraîche↗75g g
• cheddar↗150g g

  grated

Step-by-step instructions

1. 1

   Preheat the oven to 180 °C/160 °C convection/gas 4 and butter a heat‑proof baking dish with softened butter (our dish was 4 cm deep). Cook the rice in a saucepan with lightly salted boiling water for 12 min until tender, then drain and place it in the bottom of the prepared dish.

2. 2

   Cook the carrots in a saucepan of boiling water for 10‑12 min until almost tender, or transfer them to a microwave‑safe bowl with a little water and heat for 2‑3 min. (If using canned or frozen carrots, you can skip this step.) Mix the carrots with the leek and spread the mixture over the rice, distributing evenly.

3. 3

   To prepare the fish, remove the skin and any bones, then cut it into pieces. Lay the fish over the vegetables, then scatter the prawns on top.

4. 4

   Mix the yolks, mayonnaise, crème fraîche and cheese, and season.

5. 5

   Transfer the egg whites to a clean bowl and whisk with an electric beater until stiff peaks form. Gently fold the whipped whites into the mayonnaise mixture, then spread it over the layer of fish and prawns in the dish. Smooth with a spatula or the back of a spoon to fully cover the fish. Bake for 20‑25 min until the top is lightly golden. Let stand a few minutes, then serve directly from the dish.