Seafood gratin with caramelised apples

Our recipe of the month, seafood gratin with caramelised apples, comes from Rick’s new book, Secret France. Delightfully comforting, it’s an equally lovely dish to make in individual ramekins for a cosy dinner for two or pop a large dish in the middle of the table for everyone to serve themselves. You can also try it on our set menu at Marlborough at the moment.

Rick says: “This dish comes from a restaurant in Dieppe called Le Newhaven. I wonder if there are any restaurants called Le Dieppe in Newhaven! This was a good, but not must-visit, restaurant on the harbour, which also had some very lovely cheese, including Neufchâtel, Camembert and Pont L’Evêque. Actually the smell of cheese in many decent restaurants in France is what differentiates them from similar good restaurants in the UK, in this case not only ripe Camembert but also the bubbling Emmental on the fish gratin. I thought the accompanying sautéed apple might be a bit too ‘Normande’ for foreign consumption but it was actually really nice.”

Happy cooking.

Recipe from Rick Stein’s Secret France, BBC Books, 2019

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