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Ingredients
Haddock and Vegetable Bake
- Ingredients
- 700 grams smoked Haddock
- salt
- freshly ground peppers
- 2 Tbsps lemon juice
- 3 garlic cloves
- 4 Tbsps butter
- carrots (250 grams)
- Zucchini (250 grams)
- 150 grams small button Mushroom
- Seasoning
- 75 grams Gruyere
- 150 grams Whipped cream
- 200 grams Crème fraiche
- cayenne pepper
- 2 Tbsps chopped parsley
- 50 grams White bread crumbs (freshly grated)
- butter (for the mold)
Divide fish into bite-size pieces. Peel and finely chop garlic.
Peel the carrots. Rinse the zucchini and mushrooms. Chop all the vegetables. Boil the carrots in salted water for about 6 minutes, adding the zucchini after half the cooking time. Drain well.
Heat 2 tablespoons butter in a pan and sauté garlic and mushrooms. Add the rest of the vegetables, mix with lemon juice, and sauté over low heat. Season with salt, pepper, nutmeg, and herbs. Remove from heat and transfer with the fish pieces to a greased casserole.
Grate the cheese. Mix whipping cream with crème fraîche and cheese. Season with salt, pepper, and a hefty pinch of cayenne pepper. Stir in the parsley. Preheat the oven to 200°C (approximately 400°F). Evenly distribute the cream mixture around the vegetables and fish. Sprinkle on the breadcrumbs, and top with small pieces of the remaining butter. Bake the gratin in the oven for about 20–25 minutes.