Creamed Leek Gratin
Requires:
½ tablespoon unsalted butter, for greasing
about 6 medium-to-large leeks, green parts trimmed off, white part split, thoroughly rinsed, and sliced thinly into rounds
250g mascarpone cheese
½ teaspoon grated nutmeg
½teaspoon freshly ground black pepper
fine sea salt
70ml grappa or vodka
30g grated fresh parmesan cheese
Method:
- Place the prepared leeks into a large mixing bowl. In a smaller bowl, combine all the remaining ingredients, except the parmesan, and mix well. Scrape the mascarpone mixture into the bowl with the leeks making sure the leek are evenly coated.
- Spoon the leeks into the dish, spreading the mixture evenly. Scatter the Parmesan over the top and bake in the oven for about 20-30 minutes, or until a deep golden crust forms.
- Place the grouse on each of the plates with a spoon of the gooseberry mixture nestled next to each. Portion the gratin and the dauphinoise on each plate and spoon the gravy over the grouse. Decorate with sprigs of parsley and serve immediately