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Fish gratin

Fish gratin Cook Expert

Preparation : 15 min Resting : -
Cooking : 1 hr 5 min Equipment :
Difficulty :
Rating :
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Serves 4/6 :
500 g floury potatoes
1 carrot (100g)
1 fennel (200g)
2 pollock fillets (240g)
2 salmon fillets (300g)
200 ml single cream
1 tbsp dried garlic
salt, pepper
8 g bunch chives
80 g breadcrumbs (see recipe)
60 g grated Parmesan
1Put 500ml water into the metal bowl, install the steamer basket and place the diced
vegetables in it. Run the STEAM programme 30 minutes.
2Put the steamed vegetables into a salad bowl. Do not empty the metal bowl. Place
the fish pieces in the steamer basket; restart the STEAM programme, 15 minutes.
Set the fish aside.
3Empty the metal bowl and place the steamed vegetables in it. Add the single
cream, salt, pepper and garlic. Run the EXPERT programme 5 minutes/speed 13
(without heating)
to puree the mixture (there will be some pieces remaining in the
puree).
4Add the finely sliced chives to the puree. Preheat the oven to 180 °C (170 °C fan,
gas mark 4). Use a gratin dish, and spread with alternating layers of puree and
fish; end with a layer of fish. Sprinkle with breadcrumbs and grated Parmesan;
bake for 20 minutes until golden brown.
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016
Chef’s tip

The floury potatoes could be replaced with Jerusalem artichokes.


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Niki Drage

very yummy and healthy! I added some milk during the blending process as it seemed to dry. turned iut great