Potato Trout Gratin

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Potato Trout Gratin
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Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation

Ingredients

for
6
Ingredients
600 grams potatoes
600 grams trout
2 tablespoons lemon juice
200 grams Snow peas
2 Celery
1 handful Celery
salt
peppers
½ teaspoon grainy Broth
200 milliliters Whipped cream
200 milliliters milk
2 eggs
4 tablespoons breadcrumbs
2 butter
1 teaspoon Mustard seed
2 tablespoons medium hot Mustard
How healthy are the main ingredients?
potatotroutSnow peaWhipped creamMustardCelery

Preparation steps

1.

Peel and slice the potatoes. Rinse the fillets under running water, remove the bones and cut into smaller pieces. Sprinkle with lemon juice. Rinse the celery, cut into thin slices and coarsely chop the leaves. Rinse the peas and halve diagonally. Alternately layer the celery, trout, peas and potatoes in a greased baking dish.

2.

Mix the milk, cream and eggs. Season with salt and pepper. Add the broth and mustard. Mix well. Pour the sauce over the gratin. Coarsely crush the mustard seeds and sprinkle over the gratin. Cover the gratin with aluminum foil. Bake for about 30-40 minutes at 200°C (approximately 400°F). Fry the breadcrumbs in butter and spread over the finished gratin. Serve hot.