Fish Gratin with Mashed Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 512 cal. | (24 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.7 g | (6 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 26.6 μg | (44 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 14 mg | (117 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 70 μg | (23 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 3.7 μg | (8 %) | ||
| Vitamin B₁₂ | 4.7 μg | (157 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 1,016 mg | (25 %) | ||
| Calcium | 184 mg | (18 %) | ||
| Magnesium | 94 mg | (31 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 127 μg | (64 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 18.2 g | |||
| Uric acid | 123 mg | |||
| Cholesterol | 217 mg | |||
| Complete sugar | 4 g |
Ingredients
- For the gratin
- 800 grams fish fillets (such as Dorsch)
- 200 grams shrimp (ready to cook)
- 1 stalk Leeks
- 40 grams butter
- 40 grams Pastry flour
- 400 milliliters fish stock
- 250 milliliters Whipped cream
- 50 grams grated Cheese (such as Bergkäse)
- salt
- peppers
- Nutmeg
- butter (for the pan)
- Dill (for garnishing)
Preparation steps
For the potatoes: scrub potatoes and boil in salted water for about 25 minutes or until done.
Butter casserole dish.
For the gratin: rinse fish fillets, pat dry and cut into large cubes. Mix with half of shrimp and place into a dish. Rinse and dry leek, cut into rings. Heat butter in a pan and saute leek, sift flour over it. Deglaze pan with stock and cream and simmer for about 20 minutes or until sauce thickens. Stir in cheese and season with salt, pepper and nutmeg. Pour over fish and bake in preheated oven at 200°C (approximately 400°F) for about 20 minutes.
Drain and peel potatoes, press through the ricer. Add hot milk and butter and season with salt and nutmeg. Place into a piping bag with a serrated nozzle and arrange decoratively on top of fish gratin.Top with remaining shrimp and bake for another 10 minutes at 220°C (approximately 425°F) until golden brown. Garnish with dill and serve.
