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Ingredients
Perch Gratin with Leeks and Tomatoes
- Ingredients
- 400 grams Leeks
- 1 onion
- 2 garlic cloves
- 4 Tomatoes
- 600 grams Perch fillet
- salt
- 60 grams butter
- 100 milliliters dry white wine
- 250 grams Whipped cream
- 250 milliliters milk
- freshly ground peppers
- 3 Tbsps lemon juice
- 200 grams Blue cheese (diced)
- butter (for the baking dish)
- For garnish
- Tarragon
Preheat the oven to 180°C (approximately 350°F). Rinse leeks, halve lengthwise and cut into 2 cm (approximately 3/4 inch) pieces. Peel the onion and garlic and finely chop. Rinse tomatoes, remove the stems and cut into slices. Rinse the fish, pat dry and cut into about 5 cm (approximately 2 inch) cubes.
Blanch leeks for about 30 seconds in boiling salted water and drain well. Melt butter in a pan, add onion and garlic cubes and sauté until translucent. Deglaze with white wine and bring to a brief boil. Add cream and milk, return to a brief boil while stirring and season with salt, pepper and lemon juice. Remove from heat.
Fold in the diced cheese. Layer a greased baking dish alternately with leeks, fish and tomato slices. Pour the sauce evenly over the layered ingredients and bake in a preheated oven until lightly browned, about 35 minutes. Serve garnished with tarragon leaves.
(Percentage of daily recommendation)
| Calorie | 713 cal. | (34 %) | ||
| Protein | 47 g | (48 %) | ||
| Fat | 51 g | (44 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |