edibles: fish fillet and potato au gratin
Lately, I've been spending more time in the kitchen.
After that panna cotta experiment, I tried to make a savory French dish: fish and potato au gratin. I'm happy to report that it was quite a successful dish. V liked it a lot. My parents, who rarely touch the food that I cook, had second helpings. My sister, who cooks fairly well, wanted me to make another batch of it for a potluck dinner with her friends. And I willingly obliged.
Here's what my fish and potato au gratin looked like (plus a list of the stuff you'll need, in case you want to make it, too):
To make the bechamel sauce, first heat the milk. Put in a quarter of peeled white onion in it, to infuse. Set the warmed milk aside. In another saucepan, melt the butter, and then add flour to it. Stir constantly for about 1-2 minutes, to cook the flour. The butter and flour mixture will sort of turn into a paste after about 2 minutes. Make sure not to burn it, so stir stir stir!
After that, slowly pour in the warmed milk (without the onion), and stir until it starts to boil. When that happens, lower the heat and continue stirring to thicken the sauce. Add a pinch of nutmeg, some parsley, salt and pepper to taste. You can also add a tablespoon of mustard. Set the sauce aside, covering it with cling wrap (to avoid the formation of a "skin" on the surface of the sauce).
To assemble the gratin, first pre-heat your oven to 200º C. Slice the boiled potatoes, as well as the hard-boiled eggs. Fry the cream dory fillets in olive oil and set aside. Take an onion, and slice it into "rings", then saute until it caramelizes (just before it browns).
Cover the bottom of a clean heat-proof dish with a layer of sliced potatoes, then layer on the ingredients like this: potatoes, bechamel sauce, fish, sauce, onions, potatoes, eggs, sauce, parmesan cheese and bread crumbs.
Bake it in a pre-heated oven (200º C) until the top layer browns a bit (about 20mins). Top the baked dish with a bit of parsley.
Enjoy!
After that panna cotta experiment, I tried to make a savory French dish: fish and potato au gratin. I'm happy to report that it was quite a successful dish. V liked it a lot. My parents, who rarely touch the food that I cook, had second helpings. My sister, who cooks fairly well, wanted me to make another batch of it for a potluck dinner with her friends. And I willingly obliged.
Here's what my fish and potato au gratin looked like (plus a list of the stuff you'll need, in case you want to make it, too):
To make the bechamel sauce, first heat the milk. Put in a quarter of peeled white onion in it, to infuse. Set the warmed milk aside. In another saucepan, melt the butter, and then add flour to it. Stir constantly for about 1-2 minutes, to cook the flour. The butter and flour mixture will sort of turn into a paste after about 2 minutes. Make sure not to burn it, so stir stir stir!
After that, slowly pour in the warmed milk (without the onion), and stir until it starts to boil. When that happens, lower the heat and continue stirring to thicken the sauce. Add a pinch of nutmeg, some parsley, salt and pepper to taste. You can also add a tablespoon of mustard. Set the sauce aside, covering it with cling wrap (to avoid the formation of a "skin" on the surface of the sauce).
To assemble the gratin, first pre-heat your oven to 200º C. Slice the boiled potatoes, as well as the hard-boiled eggs. Fry the cream dory fillets in olive oil and set aside. Take an onion, and slice it into "rings", then saute until it caramelizes (just before it browns).
Cover the bottom of a clean heat-proof dish with a layer of sliced potatoes, then layer on the ingredients like this: potatoes, bechamel sauce, fish, sauce, onions, potatoes, eggs, sauce, parmesan cheese and bread crumbs.
Bake it in a pre-heated oven (200º C) until the top layer browns a bit (about 20mins). Top the baked dish with a bit of parsley.
Enjoy!
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