Fish gratin and mashed potatoes

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 and simmer over low heat for 5 minutes. Season with salt. Remove the diced fish from the sauce and distribute them in 4 small oven dishes. Refine the sauce with the cream and reduce until a creamy consistency is obtained. Pour over the fish.

Preheat the oven to 200 ° C. Transfer the mashed potatoes to a pastry bag with a star spout, arrange it in a decorative way on the fish or spread it. Bake the gratin in the center of the oven for approx. 20 minutes. You may be interested to read millefeuille cake with cream recipe/ golden milk ayurvedic drink.

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