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Cherry Tomato and Oily Fish Gratin

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Cherry Tomato and Oily Fish Gratin
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 40 min.
Ready in
0
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Ingredients

for
4
Ingredients
1 cup
1 cup
Sparkling mineral water
cup
4 tablespoons
1 teaspoon
1 ¼ teaspoons
1 teaspoon
1
½ bunch
1
large Salmon Herring (salted, smoked herring, about 350 g)
6
1 tablespoon
2 ¼ cups
2 tablespoons
freshly ground peppers
½ cup
0.333 cup
grated Parmesan
4 cups
Frozen Spinach
cup
cherry tomatoes (halved)
2 tablespoons
butter (in flakes)

Preparation steps

1.
Preheat the oven to 200°C | 400F | gas 6.
2.
Whisk the flour with the mineral water, cream, 2 tbsp soy sauce, curry powder, a little salt, nutmeg and cayenne pepper. Peel and finely grate the carrot and stir in. Cover and leave to stand for 30 minutes.
3.
Trim and wash the spring onions and cut into rings. Reserve a few. Skin and bone the fish and cut the fillets into strips approximately 1 cm wide.
4.
Whisky 4 eggs into the batter. Melt a little butter in a nonstick frying pan and make 2 pancakes, one after the other, using 2/3 of the batter. Sprinkle half of the spring onions over each pancake before turning. Turn and cook the onion side briefly.
5.
Whisk the rest of the pancake mixture with the quark, olive oil, the rest of the soy sauce, the remaining eggs and a little salt and pepper. Put 1/3 of this mixture into another bowl and mix with the crème fraiche, Parmesan and a little pepper. Chop the thawed spinach and mix into the first quark mixture with the fish.
6.
Lay one pancake, onion side up, in a greased baking dish. Spread the fish and spinach mixture on top. Cover with the second pancake (onion side down). Spread the crème fraiche mixture smoothly on top.
7.
Arrange the cherry tomatoes, cut side up, on top. Dot with butter flakes. Bake in the preheated oven (lower shelf) for about 40 minutes, or until golden brown.
8.
Serve garnished with the reserved spring onion rings.