Fish gratin
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3 rates
Preparation : 30 min
Cooking : 25 min
Total time : 55 min Rest : 0 min
Equipment
ovenproof dish
6 people
300 g haddock fillets
75 ml single cream
100 g parmesan
300 g fresh spinach
5 potatoes
2 eggs
1 onion
1 carrot
1 lemon
1 tbsp mustard
1 handful parsley
1 tbsp olive oil
Associated products
Tips
You can replace the haddock with cod.
RECIPE STEPS
1
Preheat the oven to 240°C (gas mark 9).
2
Peel the potatoes.
Slice them in the midi bowl fitted with the 2mm slicing disc.
- 5 potatoes
3
Add them into a pot of boiling water.
Bring back to a boil for 2 minutes.
4
At the same time, cook the spinach for 1 minute in a colander above the pan.
Drain them. Set aside.
- 300 g fresh spinach
5
In the mini bowl, chop the onions, carrots and parsley.
- 1 onion
- 1 carrot
- 1 handful parsley
6
Fry them in a pan with a little olive oil for 5 minutes.
- 1 tbsp olive oil
7
Remove from the heat. Add half the Parmesan, lemon juice and mustard. Set aside.
- 100 g parmesan
- 1 lemon
- 1 tbsp mustard
8
Using the metal blade, mix the spinach, fish, raw eggs and cream.
- 300 g haddock fillets
- 75 ml single cream
- 300 g fresh spinach
- 2 eggs
9
In a large ovenproof dish, alternate a layer of sliced potatoes, a layer of the fish-spinach mixture then a layer of the onion-carrot mixture.
10
Add a little olive oil and pepper between each layer.
Add the rest of the Parmesan on top of the gratin.
- 100 g parmesan
11
Bake in the oven until golden brown.
