Potato gratin with fish skewers

Name: Potato gratin with fish skewers
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 kg Potatoes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 250 g Whipped cream; 1 TEASPOON medium hot mustard; 375 g Lengfish fillet; 375 g Zander fillet; 7-10 Tbsp juice of 1/2 lemon; 150 g red and yellow cherry tomatoes; 7-10 Tbsp some smooth parsley leaves; 4 TABLESPOONS Oil; 7-10 Tbsp Lemon and dill flowers; 7-10 Tbsp Grease

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 kg Potatoes
7-10 Tbsp Salt
7-10 Tbsp Pepper
250 g Whipped cream
1 TEASPOON medium hot mustard
375 g Lengfish fillet
375 g Zander fillet
7-10 Tbsp juice of 1/2 lemon
150 g red and yellow cherry tomatoes
7-10 Tbsp some smooth parsley leaves
4 TABLESPOONS Oil
7-10 Tbsp Lemon and dill flowers
7-10 Tbsp Grease

Directions

1
Peel, wash and thinly slice the potatoes. Grease a gratin dish. Layer the potatoes. Season with salt and pepper. Mix cream and mustard and pour over the potatoes.
2
Cook in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 45-50 minutes. Wash fish, pat dry and cut into large pieces. Sprinkle with lemon juice. Season with salt and pepper.
3
Clean the tomatoes, wash and pat dry. Put fish, tomatoes and parsley alternately on 8 wooden skewers. Heat oil in a pan. Fry the fish skewers for 8-10 minutes while turning. Serve potato gratin with the fish skewers.
4
Garnish with dill and lemon.