Fish gratin with lemon sauce and potato mash
A really tasty and rustic fish gratin with cod fillet, potato mash, lemon sauce and dill. Perfect midweek dinner for many!
Ingredients · Servings 4
- 600 g torskfilé
- Potato stump
- 800 g firm potatoes
- 1 dl fresh cream
- 25g butter
- 1 egg yolk
- 50 g Parmesan cheese, finely grated
- 0.5 dl chives, finely chopped
- salt
- white pepper, freshly ground
- Lemon sauce
- 25g butter
- 0.5 dl wheat flour
- 3 dl whipping cream
- 2 cups milk
- 0.5 fish stock cube
- 1 lemon, zest from whole and juice from half
- salt
- black pepper, freshly ground
- Garnering
- fresh dill, finely chopped
Method · 50 min
- Peel and boil the potatoes in salted water.
- Salt the fish all over and let stand while you continue with the rest.
- Melt the butter in a saucepan, remove from the heat and stir in the flour.
- Add the cream and milk. Return the saucepan to the heat, whisking until the sauce thickens.
- Crumble in the fish stock and grate in the lemon zest. Season the sauce with lemon juice, salt and freshly ground black pepper.
- Mix together crème fraiche, egg yolk, salt and freshly ground black pepper in a bowl.
- Drain and roughly mash the potatoes. Add the butter and crème fraiche mixture, grated Parmesan and finely chopped chives. Taste.
- Set the oven to 200 degrees.
- Click out the stump rustically along the edge of a baking dish.
- Place the fish in the middle and pour the lemon sauce over it.
- Let it gratinate in the oven for about 20 minutes until it has a nice color even in the middle, possibly reduce the oven heat to 175 degrees when there are about 10 minutes left if the gratin starts to get too much color.
- Remove and garnish with dill.
Do this:
Tip! Feel free to use frozen fish for the gratin, take it out in the morning and let it thaw in the fridge during the day.
