Gratin of noble fish on pepper-porree-vegetables
easy
50 mins
50 mins
Ingredients
- 3 red peppers (about 200 g each)
- 750 g Leeks (leek)
- 2-3 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 30 g Butter
- 30 g + 4 tablespoons flour
- 400 ml Vegetable broth
- 100 g Whipped cream
- 2-3 TABLESPOONS medium hot mustard
- 7-10 Tbsp Sugar
- 800 g Potatoes
- 500 g Salmon fillet (without skin)
- 400 g Redfish fillet
- 20 g clarified butter
- 1/2 bunch Parsley and chives
Directions
- 1
Clean, wash and cut the peppers into strips. Clean, wash and cut the leek into rings. Heat oil in a pan, add vegetables and cook over medium heat for about 12 minutes while turning. Season with salt and pepper
- 2
Meanwhile melt butter in a pot, dust with 30 g flour, sweat it on and gradually deglaze with stock and cream while stirring. Boil up while stirring. Stir in mustard and season to taste with salt, pepper and sugar. Keep warm
- 3
Peel and wash the potatoes and cook in boiling salted water for about 20 minutes
- 4
Wash the fish, cut into 4 slices and pat dry. Mix 4 tablespoons of flour, salt and pepper. Turn the fish slices in the flour. Heat clarified butter in a large frying pan, fry the fish for about 2 minutes on each side and remove.
- 5
Divide the vegetables into 4 ovenproof moulds. Place 1 fish slice on each. Spread the sauce evenly and bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 15 minutes.
- 6
Meanwhile wash herbs, shake dry. Chop parsley finely. Cut chives into small rolls, except for a few stalks for garnishing. Drain potatoes, steam briefly, sprinkle with parsley
- 7
Remove the ramekins from the oven and sprinkle with chives. Add the potatoes
- 8
Preparation time approx. 50 minutes
Nutrition Facts
830 kcal
49 g
46 g
53 g
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