Trout and prawn pots

These pots have a delicious mixture of trout, prawn, bacon and cheese flavours.  They make a delectable starter and have the advantage that they can be prepared in advance - making them ideal for entertaining.

Preparation Time: 10 Mins

Cooking Time: 25 Mins

Total Time: 35 Mins

Ingredients

For 6 servings…

10 gms            Butter       

1 tbs               Olive oil     

1                    Leek  - small, chopped finely    

2 rashers          Bacon  - chopped     

110 gms           Prawns  - cooked and shelled   

1 fillet             Trout  - skinned       

                     Pepper  - freshly ground, black  

                     Salt          

10 cl               Cream  - soured       

1                    Egg  - beaten          

60 gms            Cheddar  - grated     

To serve

                     Bread  - country, warm           

Method

Heat the butter and oil in a heavy frying pan and fry the leek gently for 5 minutes until softened - stirring occasionally.  Then add the bacon to the pan and fry until it is just beginning to turn colour.  dd the prawns, increase the heat and stir-fry for 5 minutes.  Remove from the heat.

Cut the trout fillet into bitesize pieces and stir into the bacon and prawn mixture.  Season with a little salt and plenty of pepper.  Divide the mixture among six ramekins.

Heat an oven to 190°C.

Beat the sour cream and egg.  Season lightly.  Pour one-sixth of the mixture into each of the ramekins and sprinkle with the grated cheese.

Bake the pots in the oven for 15 minutes or until the top is golden brown and bubbling.  Serve with chunks of warm, crusty bread.

Wine recommendations

A robust white wine.

Conventional

     Côtes du Rhône blanc

Interesting

     Côte Chalonnaise

     Pays d'Oc Chardonnay

     Picpoul de Pinet

Special

     Puligny-Montrachet