Chicory au gratin with fish

Name: Chicory au gratin with fish
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 pistons Chicory (about 125 g); 7-10 Tbsp Salt; 8 piece(s) Cod fillet (approx. 75 g each); 8 cherry tomatoes; 7-10 Tbsp Pepper; 7-10 Tbsp juice of 1/2 lemon; 75 g Gouda cheese; 150 g Fresh cream; 7-10 Tbsp Dill flags

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

4 pistons Chicory (about 125 g)
7-10 Tbsp Salt
8 piece(s) Cod fillet (approx. 75 g each)
8 cherry tomatoes
7-10 Tbsp Pepper
7-10 Tbsp juice of 1/2 lemon
75 g Gouda cheese
150 g Fresh cream
7-10 Tbsp Dill flags

Directions

1
Halve the chicory and remove the outer leaves. Cook the chicory in boiling salted water for 3-5 minutes. Remove, rinse in cold water and drain. Wash the fish fillets and dab dry.
2
Wash the tomatoes, dab dry and quarter them. Place the chicory and fish fillets in ovenproof dishes. Season with salt and pepper and sprinkle with lemon juice. Grate the Gouda coarsely and stir with crème fraîche until smooth.
3
Spread the Gouda mixture over the fish fillets. Add the tomatoes. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for 10-15 minutes. Garnish with dill flags and serve.