Creamy fish on potato gratin
Recipe video above. This is a one-pan meal with fish baked on top of a potato gratin in a creamy sauce with a golden crunchy topping. It's a cross between a casserole, gratin and a pie. The idea is th
Ingredientes
Pasos
- 1
Preheat the oven to 180°C/350°F (160°C fan) with a shelf in the middle.
- 2
Potatoes - Cut the potatoes into quarters, then sliced 4mm / 1/6" thick. Place cut potato in a large bowl of water (prevents from going brown, removes excess starch so it cooks quicker). Drain before use.
- 3
Crunchy topping: Mix panko and olive oil in a bowl. Then stir in parmesan.
- 4
Season fish: Sprinkle salt and pepper on both sides of the fish fillets. Set aside.
- 5
Sauté - Melt butter in a large oven-proof skillet (30cm/12") over high heat until foamy. Add leek and garlic, then cook for 3 minutes.
- 6
Sauté potatoes - Add potato, salt and pepper. Cook for 6 minutes, stirring regularly. The potatoes should be half cooked at this stage.
- 7
Reduce wine and stock - Pour in white wine. Simmer rapidly until it is mostly evaporated - about 1 minute. Pour in stock, then simmer for 1 1/2 minutes or until reduced by half.
- 8
Top with fish - Turn the stove off. Place fish on top of the potatoes, presentation side up. (Note 1) Pour cream all over, aiming for full coverage. Sprinkle with panko breadcrumbs.
- 9
Bake for 30 minutes - I know this sounds like a long time but the fish stays succulent!
- 10
Colour topping - Switch to the oven grill (broiler) on high and move the skillet up to the top shelf. Grill/broil 4 minutes or until golden.
- 11
Rest - Remove and rest for 5 minutes, then serve! Eat the fish and gratin together with each mouthful for maximum eating pleasure!!