Fish and Vegetable Gratin
easy
75 mins
75 mins
Ingredients
- 3 red peppers
- 2-3 (approx. 500 g) Leek sticks (leek)
- 3-5 Tbsp clarified butter
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sugar
- 800 g Potatoes
- 2 tablespoons (30 g) + some butter
- 2 (30 g) slightly heaped Tbsp + flour for turning
- 200 ml Milk
- 100 g Whipped cream
- 1-2 TEASPOONS Vegetable broth
- 2-3 TABLESPOONS medium hot mustard
- 400 g Salmon fillet (without skin)
- 400 g Fish fillet (e.g. pollack)
- 1⁄2 Federation Parsley
- 1 collar Chives
Directions
- 1
Clean and wash the peppers and leek. Cut the pepper into strips, leek into rings. Steam both in 2-3 tbsp. hot clarified butter for about 10 minutes. Season with salt and pepper. Take out.
- 2
In the meantime peel and wash the potatoes. Heat 2 tablespoons of butter. Sauté 2 lightly heaped tablespoons of flour in it. Stir in milk, 200 ml water, cream and stock, bring to the boil. Simmer for about 5 minutes while stirring.
- 3
Stir in the mustard. Season the sauce with salt, pepper and 1 pinch of sugar.
- 4
Wash the fish fillets, dab dry and cut into 4 pieces. Season with salt and pepper and turn in flour. Heat 1-2 tablespoons of clarified butter in a large pan. Fry the fish for 1-2 minutes on each side.
- 5
Cover the potatoes and cook for about 20 minutes. Divide the vegetables into four greased ovenproof dishes. Place a piece of each type of fish on the vegetables. Pour mustard sauce evenly over the vegetables. (Or put everything in a large mould.).
- 6
Bake in a preheated oven (electric cooker: 200°C/circulating air: 175°C/gas: level 3) for approx. 15 minutes.
- 7
Wash the herbs and put a few stalks of chives aside. Finely chop the rest of the herbs. Drain potatoes and sprinkle with parsley. Take gratins out of the oven. Sprinkle with chives and garnish.
- 8
Add the parsley potatoes.
Nutrition Facts
750 kcal
40 g
42 g
48 g
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