potatoes au gratin with mustard pollock and savoy
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 452 kcal | (22 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 20.4 g | (18 %) | ||
| Carbohydrates | 32 g | (21 %) |
Ingredients
- Ingredients
- 750 grams waxy potatoes
- Salt freshly ground pepper
- 250 grams Savoy cabbage
- 3 Tbsps butter
- 2 Tbsps Pastry flour
- 250 milliliters milk
- 250 milliliters clear Instant broth
- 2 Tbsps grainy Mustard
- 50 grams grated Emmentaler cheese
- 400 grams Pollock
- 40 grams Bacon
Preparation steps
Scrub potatoes and cook for 20-25 minutes in salted water. Drain, peel and let cool.
Rinse savoy cabbage and cut into pieces. Blanch in salted water for 2-3 minutes, drain and rinse in cold water, drain well.
Heat butter in a pan and add flour. Saute briefly, stirring, and add milk and broth to the pan, stirring constantly. Simmer for 2-3 minutes on low heat. Add mustard and Emmental to the sauce and season with salt and pepper. Cut pollock into pieces.
Slice potatoes. Layer potatoes,pollock and savoy cabbage in a greased baking dish. Pour sauce over and bake in preheated oven at 200°C (approximately 400°F) (gas mark 3-4, fan 180°C) for about 30 minutes.
Cut bacon into pieces. Cook in a hot pan until crispy. Place on top of gratin and serve immediately.