Fish gratin with shrimp
Drygast, 2022-05-20
A delicious fish gratin that is easy to cook.
- Servings4 Portions
- AllergensEggs, Fish, Milk, Shellfish, Wheat
- Prep Time30 min
- Cook Time60 min
It's been a long time since I made a fish gratin, but every time I make one I wonder why I do not do it more often. It's very reminiscent of the food I ate when I was young and I'm not entirely sure why food of this type has disappeared from my normal rotation of recipes in recent years. It's time to make this wonderful dish more often and here is a great recipe.
This gratin is suitable for both everyday and party - with the shrimps it will be quite luxurious. You can serve this dish without any accessories, but a simple salad or cooked peas and a little lemon will work great.
Some quick tips:
- Use "floury" (suited for mashed potatoes such as king edward, melody or similar) potatoes for the pommes duchesse.
- Use MSC-labeled white fish: cod, plaice, haddock or saithe.
- If you use frozen fish - let it thaw properly in the fridge overnight.
- Frozen whole prawns that you peel yourself are best, but pre-peeled will of course work as well.
Some variants:
- You can use crayfish instead of shrimp. Or mix.
- You can replace all or part of the cod with salmon.
- With a little parmesan (or other aged cheese) in the potatoes you get an even more tasty pommes duchesse.
- Sprinkle some grated cheese over the gratin.
- The mashed potatoes can be varied by e.g. use some parsnip or cauliflower.
- I use larger pieces of fish, but if you want you can cut them into smaller pieces so there is an even layer at the bottom of the gratin.
It is possible to prepare this dish quite a lot. The pommes duchesse and dill sauce can be prepared completely and saved a few hours in the fridge. Then you can just assemble the gratin and put it in the oven for half an hour before it's time to eat.
It is possible to save leftovers a day and heat them in the oven, but the gratin will be tastiest immediately after it is cooked.
Ingredients
Nutrition Facts*
| Total | Serving | 100 g | |
|---|---|---|---|
| Energy | 3929.22 kcal | 982.31 kcal | 166 kcal |
| Carbohydrates | 188.89 g | 47.22 g | 7.98 g |
| Fat | 244.98 g | 61.25 g | 10.35 g |
| Protein | 164.27 g | 41.07 g | 6.94 g |
| Sugar | 20.12 g | 5.03 g | 0.85 g |
| Salt | 22.96 g | 5.74 g | 0.97 g |
* The nutritional information provided is approximate and is calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.
Directions
- Peel, divide and boil the potatoes in lightly salted water. It takes about 15-20 minutes, check to make sure it's completely done.
- Pour off the water from the potatoes and squeeze it through a potato press. Add butter and milk and stir until smooth. You may not need all the milk - make sure the puree has a good consistency. Add egg yolks and salt (and possibly white pepper).
- Pipe the pommes duchesse along the edges of an ovenproof dish.
- Melt the butter in a saucepan and add the flour. Take it from the heat.
- Add water, cream and bouillon cube and place it back on the heat. Whisk well so that everything becomes a smooth sauce. Let simmer for a few minutes while stirring.
- Add lemon juice (could also add some lemon zest here), salt and pepper. Add chopped dill towards the end.
- Cut the cod to smaller peices if necessary and then place it in the middle of the oven dish.
- Pour over the dill sauce.
- Cook in oven 180°C, 30-35 minutes.
- Take the gratin out of the oven and let it cool slightly.
- Top the gratin with shrimp and decorate with a few sprigs of dill.