Bacon and Cheese Topped Fish Gratin
Ingredients
- Ingredients
- 2 pkgs 250grams (approximately 9 ounces) / 4 pieces; Rectangle) Pollock (250g / 4 pieces; Rectangle)
- 300 grams (approximately 10 1/2 ounces) fresh small button Mushroom
- 50 grams (approximately 1 3/4 ounces) thin sliced Bacon
- 1 can small Corn
- 2 Tbsps butter
- For the bechamel sauce
- 20 grams (approximately 3/4 ounce) butter
- ½ small onion
- 20 grams (approximately 3/4 ounce) Pastry flour
- 200 milliliters (approximately 7 ounces) Vegetable broth
- 130 milliliters (approximately 4 1/2 ounces) white wine
- salt
- Spices (choice)
- 2 Tbsps Whipped cream
- 1 scoop Mozzarella (finely diced)
- 2 Tbsps cream Processed cheese
Preparation steps
Thaw the fish fillets, pat dry and place 4 in a small well-greased square baking dish.
For the bechamel sauce: Peel, halve and cut the onion into small cubes. Heat the butter in a skillet, add the onion and saute until translucent. Add the flour, stirring to coat, then add the stock, stirring until smooth. Stir in the wine and cream and bring to a boil. Season to taste and add the well drained corn. Wipe the mushrooms clean, halve or quarter if large, add to the sauce and simmer 2-3 minutes. Preheat the oven to 180°C (approximately 350°F). Cook the bacon until slightly crisp, crumble and combine with the mozzarella and cheese spread. Add the bacon mixture to the sauce. Spoon half of the sauce over the fish fillets, lay the remaining fillets on top and cover with the remaining sauce. Bake until the sauce is bubbling and the fish is cooked through, 25-30 minutes. Serve garnished with your choice of fresh herbs.
