Makes: 6
Preparation time: 20 minutes
Cooking time: 45 minutes

These cute little casseroles are perfect for a dinner party or lunch – the crunchy topping is a great contrast to the creamy filling


Ingredients

  • 75g (3 oz) unsalted butter
  • 1 onion, finely chopped
  • 4 carrots, finely diced
  • 3 leeks (only the white part), sliced thinly
  • 1 tbsp chopped tarragon
  • ½ tbsp chopped dill
  • 300g (10 oz) courgettes (zucchini), diced
  • 200ml (7fl oz) fish stock
  • 2 tbsp flour
  • 1 tbsp dry white wine
  • 2 tbsp double (heavy) cream
  • 12 fresh shelled scallops, ready cleaned, defrosted if frozen
  • 30 fresh peeled king prawns (shrimp)
  • Salt and freshly ground black pepper

IngredientsFor the crumble topping

  • 65g (2½ oz) unsalted butter, chopped into pieces
  • 175g (6 oz) wholemeal flour
  • 2 tsp dried mixed herbs
  • 50g (2 oz) Parmesan cheese, finely grated

Directions

1

Heat the butter in a frying pan and gently fry the onion until soft. Add the carrots and leeks, cover and cook over a low heat for 10 minutes, stirring occasionally.

2

Meanwhile, preheat the oven to 180°C (fan 160°C)/350°F/gas mark 4. Add the tarragon, dill and courgettes to the pan and stir, cover and cook for a further 5 minutes. Season to taste with salt and pepper.

3

In a small saucepan, heat up the fish stock. Whisk in the flour a little at a time, then simmer for 1 minute. In a jug mix together the wine and cream, add to the hot stock, then season.

4

Place 2 scallops and 5 prawns in each of 6 mini casserole dishes. Spoon the vegetable mixture on top and pour over the liquid mixture.

5

To make the crumble, rub all the ingredients together with the tips of your fingers until you get a chunky type of breadcrumb. Cover each casserole with a good layer of the crumble.

6

Bake in the oven for 25-30 minutes, or until the topping is nice and golden and the sauce is bubbling. Serve straight away, with soda bread to soak up all the delicious juices.


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