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Ingredients
Fish Gratin with Prunes
- Ingredients
- 500 grams redfish fillet
- 2 carrots
- 1 Celery
- 1 red Bell pepper
- 1 onion (big)
- salt
- freshly ground peppers
- 6 dried Plum
- butter (for the pan)
- 250 milliliters Whipped cream
- 100 milliliters fish stock
- vegetable oil (for cooking)
Soak prunes in warm water for about 30 minutes. Rinse and pat dry fish, season with salt and pepper.
Peel carrots and cut into slices. Rinse bell pepper, halve and remove seeds and ribs, cut into strips. Peel onion and cut into thin slices. Rinse celery and cut into strips. Heat 2 tablespoons of oil in a pan and saute onion until soft. Add the rest of vegetbles and cook on meduim heat for about 5 minutes, stirring.
Butter baking dish. Arrange vegetables on the bottom of the baking dish and top with fish fillets. Whisk eggs, fish stock and cream. Season with pepper and salt. Drain prunes and cut into thin slices. Pour cream over fish and spread prunes on top. Bake in preheated oven at 180°C (approximately 350° F) for about 20-25 minutes. Remove from oven and serve.
(Percentage of daily recommendation)
| Calorie | 541 cal. | (26 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.3 g | (31 %) |