Fish pan au gratin

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Peel carrots and onion. Wash the carrots. Cut both into fine strips. Wash the thyme and dab dry. Wash fish, pat dry and salt lightly. Roll up with the skin side facing inwards and pin with wooden skewers.

2. 2

   Put white wine, 100 ml water, vegetables, thyme, salt and pepper in a pot. Bring to the boil and add fish. Cover and cook over medium heat for about 6 minutes. Take fish out of the pan and pass the stock through a sieve. Put vegetable strips aside. Remove the rind from the camembert and dice inside. Drain shrimps well. Put the fish stock in a pot and heat it up. Melt the camembert in it. Stir in crème fraiche and heat shrimps in the sauce. Season with salt and pepper.

3. 3

   Remove the rind from the camembert and dice inside. Drain shrimps well. Put the fish stock in a pot and heat it up. Melt the camembert in it. Stir in crème fraiche and heat shrimps in the sauce. Season with salt and pepper. Spread the vegetable strips in 4 scallop shells. Place sole rolls on top. Pour the sauce over them and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-15 minutes. Garnish with thyme. Delicious with baguette

4. 4

   Spread the vegetable strips in 4 scallop shells. Place sole rolls on top. Pour the sauce over them and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-15 minutes. Garnish with thyme. Delicious with baguette

Nutrition Facts

KCAL
340 kcal

CARBS
4 g

FATS
23 g

PROTEINS
25 g