Gratin de poisson – fish casserole with vegetables and cheese Recipe
A French casserole with pieces of white fish, vegetables and a delicate sauce under a cheesy crust is a convenient dish for a family dinner. It’s a bit like a cross between Greek-style fish and a pasta bake, just without the pasta. In France, such gratins are often made from leftover cooked fish from the previous day so that nothing goes to waste.
Prep Time
25 min
Cook Time
30 min
Total Time
55 min
Servings
4
Ingredients
- white fish fillet e.g. cod, pollock, hake - 500 g
- potatoes cut into thin slices - 400 g
- carrot cut into thin slices - 2 piece
- leek white part, cut into half-moons - 1 piece
- butter - 2 tablespoon
- wheat flour - 1.5 tablespoon
- milk - 300 ml
- cream 18–30%, optional - 50 ml
- yellow cheese grated, well-melting - 120 g
- lemon juice - 1 tablespoon
- thyme dried leaves or fresh - 1 teaspoon
- salt to taste
- pepper to taste
- oil for greasing the dish - 1 tablespoon
Main Ingredient:
fish
Preparation
- Preheat the oven to 190°C (top and bottom heat). Lightly grease a baking dish of about 20×30 cm with oil.
- Peel the potatoes and cut them into thin slices (about 3 mm). Peel the carrot and cut into thin slices. Clean the leek and cut into half-moons.
- Check the fish fillet for bones and remove them, then cut the fish into larger pieces (about 3–4 cm). Drizzle with lemon juice, sprinkle with salt, pepper and half of the thyme.
- Melt 1 tablespoon of butter in a pan over medium heat. Add the leek and carrot, a pinch of salt and fry for 5–7 minutes, stirring, until the vegetables soften slightly.
- Arrange half of the potato slices on the bottom of the baking dish, slightly overlapping. Season lightly with salt and pepper.
- Spread the sautéed vegetables over the potatoes, then place the pieces of fish on top. Cover with the remaining potatoes and season lightly again with salt and pepper.
- Prepare the sauce: melt the remaining 1 tablespoon of butter in a saucepan. Add the flour and stir for 1–2 minutes over low heat until a smooth paste forms, but do not let it brown.
- Gradually pour in the milk, whisking constantly so that no lumps form. Cook for 3–4 minutes until the sauce thickens to the consistency of a thin pudding. Add the cream (if using), the remaining thyme, a pinch of salt and pepper. Remove from the heat.
- Pour the sauce evenly over the casserole, moving the dish slightly so the sauce seeps between the layers.
- Sprinkle the top with grated cheese.
- Cover the dish with aluminum foil and bake for 20 minutes. Then remove the foil and bake for another 10–15 minutes, until the potatoes are tender and the cheese on top is golden and slightly crispy.
- After removing from the oven, let the casserole rest for 5–10 minutes so it sets slightly and is easier to slice.
Storage
In fridge:
2 days
Freezing:
Yes
Zapiekankę przechowuj w lodówce, najlepiej w tym samym naczyniu, przykrytą folią. Podgrzewaj w piekarniku w 160°C, aż środek będzie gorący. Możesz zamrozić pojedyncze porcje do 1 miesiąca.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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