Fish and Vegetable Gratin with Filo Pastry
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Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
- Ingredients
- 1 pc fish fillets such as Pollock or cod (about 200 grams or 8 ounces)
- 2 Tomatoes (about 200 grams or 8 ounces)
- 1 Zucchini (about 150 grams or 6 ounces)
- 80 grams baby Spinach
- 200 grams Feta
- 2 Tbsps chopped parsley
- 150 grams Crème fraiche
- 2 egg whites
- salt
- freshly ground peppers (f)
- 2 garlic cloves
- 3 Tbsps olive oil
- 2 Filo dough (about 150 grams or 6 ounces)
Preparation steps
1.
Cut the fish fillet into cubes. Blanch the tomatoes, halve, seed and cut into small dice. Rinse the zucchini and cut into small cubes. Mix zucchini and tomatoes. Rinse the spinach and spin dry. Crumble the feta cheese and mix with the crème fraiche, egg whites and parsley. Season with salt and pepper. Peel and press the garlic.
2.
Grease a 14 x 20 cm (approximately 6 x 8 inch) baking dish with 1 tablespoon oil. Fold 1 sheet of pastry in half and place into the dish. Layer with fish, vegetables and cheese mixture. Fold remaining sheet of pastry in half and place on top. Press well and sprinkle with remaining oil. Bake in preheated 180°C (approximately 350°F) oven about 30 to 40 minutes until golden brown.
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