Fisherman's Gratin

Name: Fisherman's Gratin
Total time: 1 h 50 min
Yield: 4
Ingredients: 4 cups floury potatoes (peeled and cubed); 2 Tbsps olive oil; 1 clove garlic cloves (finely chopped); 1 Leek (halved lengthways and chopped); 2 carrots (peeled and chopped); 1 Tbsp flour; 0.25 cup dry white wine; 1 cup fish stock; 0.667 cup double cream; 2.667 cups Fish (skinned, ready to cook, e. g. salmon, cod, gudgeon, cut into bite-sized pieces); 2.667 cups Prawn (peeled, entrails removed, ready to cook); 0.375 cup lukewarm milk; 3 Tbsps grated Cheese (e. g. Gouda); 2 Tbsps butter; Nutmeg; 2 Tbsps parsley (chopped)

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Health Score:

75 / 100

Difficulty:

easy

Difficulty

Preparation:

40 min.

Preparation

ready in 1 hr 50 min.

Ready in

Ingredients

for

servings

Ingredients: 4 cups floury potatoes (peeled and cubed); 2 Tbsps olive oil; 1 clove garlic cloves (finely chopped); 1 Leek (halved lengthways and chopped); 2 carrots (peeled and chopped); 1 Tbsp flour; ¼ cup dry white wine; 1 cup fish stock; ⅔ cup double cream; 2 ⅔ cups Fish (skinned, ready to cook, e. g. salmon, cod, gudgeon, cut into bite-sized pieces); 2 ⅔ cups Prawn (peeled, entrails removed, ready to cook); ⅜ cup lukewarm milk; 3 Tbsps grated Cheese (e. g. Gouda); 2 Tbsps butter; Nutmeg; 2 Tbsps parsley (chopped)

How healthy are the main ingredients?

potato olive oil parsley garlic clove Leek carrot

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Preparation steps

Cook the potatoes in boiling salt water for 25-30 min.

Heat the oil in a pan and fry the garlic. Add the vegetables and fry for a few minutes. Add the flour, wine and stock and stir well making sure that there are no lumps. Add the cream, fish and prawns, season with salt and ground black pepper and simmer on a medium heat for around 10 min until thick.

Drain the potatoes, leave to cool slightly and then mash. Add the milk, cheese and butter, season with salt, ground black pepper and nutmeg and transfer to a piping bag.

Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6.

Stir the parsley into the fish mixture, season to taste and transfer to a baking dish. Pipe the mash on top so that it is well covered and bake for around 40 min. Serve with peas and carrots.