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Gratin of fish with cheese, tomatoes and herbs
Serves 6
Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Ingredients
75g/3oz gruyère cheese, grated75g/3oz emmental cheese, grated (or use 150g/6oz gruyère instead)3 tsp Dijon mustard4-5 tbsp single creamsalt and freshly ground black pepper18 cherry tomatoes1 tsp chopped fresh thyme leaves or 1½ tbsp chopped fresh basil750g/1lb 10oz flatfish, such as plaice or lemon sole, filleted and skinned
Method
1. Preheat the oven to 180C/350F/Gas 4. 2. Place the grated cheeses, mustard and cream into a bowl and mix well. Season with salt and freshly ground black pepper and set aside. 3. Cut the cherry tomatoes in half and place into a clean bowl, season with a little salt and add the herbs. Mix the ingredients well so that the cherry tomatoes are well seasoned.4. Spread half the cheese mixture into a gratin dish (or into individual ovenproof dishes).5. Lay half of the fish on top. Then place all the tomatoes and herbs on top of the fish. 6. Place the second half of the fish on top of the tomatoes, followed by another layer of the cheese mixture on top of the fish. 7. Transfer the fish to the oven and cook for 20-30 minutes (or 15 minutes for single portions)until it has turned golden-brown and is cooked through. 8. To serve, place a portion of the fish on a clean plate and serve with a big green salad and some boiled new potatoes if you wish.VARIATIONThis dish can also be made using round, fleshy fish, such as haddock, cod or ling.Use the same weight as the flatfish but place just one layer of fish in the dish.
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