Leerdammer® and Seafood Gratin

Serves 4

METHOD:

Put the monkfish in a small pan with the wine and season with a little salt and freshly ground black pepper. Slowly bring to the boil, cover and simmer for 2-3mins or until the fish is cooked through and opaque in the middle. Use a slotted spoon to transfer the monkfish to a plate and set aside
Increase the heat and simmer the wine until reduced by half. Add the cream and simmer for a further 2-3 mins or until slightly thickened.
Preheat the grill to high. Mix the prawns and crab with the monkfish, then divide between four heatproof gratin dishes. Season to taste with salt and plenty of freshly ground black pepper. Divide the wine and cream mixture between the dishes, then scatter over the cheese.
Cook under the grill for 3-4 mins or until golden brown and bubbling. Serve hot with a crisp green salad and crusty bread to mop up the juices.