FISH AU GRATIN RECIPE or FISH PIE/ le GRATIN DE POISSON/ with real fillets of Flathead

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is dairy-free and adds a cheesy flavor.

fish fillets

🥗Healthier: tofu

💰Cheaper: canned fish

Tofu is plant-based and lower in calories.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds flavor.

Bring 700 ml of water to a boil in a pot.

Add chopped celery, carrots, onions, parsley, rosemary, sage, and garlic to the boiling water.

Cook gently for roughly 30 minutes to make a fish stock.

Filter and remove the vegetables to obtain a clear veggie broth.

Simmer the fish fillets in the broth for 3-5 minutes, then drain and reserve them.

Filter the fish stock through cheesecloth to remove coagulated parts and fat.

Add 1 glass of white wine to the fish stock and reserve.

Slice mushrooms and onions, then sauté them in a pan and reserve.

In a pan, melt 40 grams of butter, then add 40 grams of flour and mix well to form a roux.

Slowly add the cold fish stock to the roux while whisking to avoid lumps, creating a velouté sauce.

In a cooking dish, layer the fish fillets, then the sautéed onions and mushrooms.

Pour the velouté sauce over the layered fish and vegetables.

Top with mozzarella and grated cheese, and sprinkle with crushed parsley.

Cook the gratin at 180 degrees Celsius for 20-30 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens