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Creamy fish gratin


Creamy fish gratin recipe

serves 8
100g/4oz margarine
175g/6oz leeks, generally slashed
⁄4pt fish stock
300ml/10fl oz vermouth
4 tablespoons Pernod
350g/12oz monkfish filet, cut into
enormous pieces
350g/12oz salmon filet, cut into
enormous pieces
225g/8oz crude prawns, stripped
furthermore deveined
225g/8oz crude scallops, divided
175g/6oz onions, slashed
100g/4oz plain flour
150ml/5fl oz twofold cream
⁄4pt milk
75g/3oz Parmesan cheddar, ground
75g/3oz Gruyère cheddar, ground
1 tablespoon Dijon mustard
4 eggs, isolated
⁄2oz coarse breadcrumbs
salt and ground dark pepper
• Preheat the broiler to 190°C/375°F/Gas mark 5.
• Soften 25g/1oz of the margarine in a container. Add the leeks and cook, blending,
for 4-5 minutes until brilliant. Pour in the stock, vermouth and Pernod,
furthermore bring to the bubble. Add the monkfish and salmon, and stew for
2-3 minutes, then, at that point, add the prawns and scallops, and stew for another
3 minutes. Eliminate the fish, hold the alcohol and crash the dish.
• Add 50g/2oz of the margarine and the onions to the skillet, and cook for
10 minutes or until delicate and brilliant. Mix in 50g/2oz of the flour, and
cook briefly, blending. Pour in the held poaching alcohol
furthermore the cream, racing to forestall bumps shaping. Bring to the bubble and
bubble hard for 10 minutes. Season with salt and pepper. Put the fish
furthermore leeks in a 2.4-liter/4pt ovenproof dish, then, at that point, pour the hot sauce over
the top.
• Soften the excess spread in an enormous container, add the leftover flour and
cook, blending, for 1 moment. Pour in the milk and, whisking ceaselessly,
carry the combination to the bubble. Mix in 100g/4oz of the cheeses and the
mustard. Cool somewhat, then, at that point, mix in the egg yolks. Season well.
• Whisk the egg whites in a bowl until they structure delicate pinnacles, then, at that point, overlap them
into the sauce. Spoon the garnish over the fish, and sprinkle with the
remaining cheeses and the breadcrumbs. Cook for 1 hour and serve hot

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