Fish gratin and mashed potatoes
A sublime fish dish coated with a layer of mashed potatoes: fillets of blue hake, salmon and cod with a white wine sauce. try also this gyokuro japans finest tea recipe too. Ingredients Main course For 4 people 800 g of floury potatoes 3 eggs 1 teaspoon of dried marjoram salt nutmeg 400 g of mixed fish fillets, e.g. hoki (blue hake), cod, salmon 1 onion 0.5 dl of white wine 1.5 dl of vegetable broth ½ sachet of saffron 1 dl of semi-fat cream Preparation: ca. 40 minutes Cooking in the oven: ca. 20 minutes Total time: 1 h Freind's kitchen recipes, wurst and cheese cannoli. How to proceed Cut the potatoes into cubes. Transfer to the special basket and steam for approx. 20 minutes. Let them drain slightly and pass them through a vegetable mill. Incorporate one egg after the other, season with marjoram, salt and nutmeg. Cut the fish fillets into approx. 1.5 cm. Chop the onion and bring it to a boil in the wine with the broth and saffron. Add the fish to the cooking juices, cover ...