Fish Gratin with Salmon, Cod & Shrimp
with leek, fennel & mashed potatoes
There is an improved ingredient in your box! We have lowered the fat content in our cooking cream, but kept the delicious, creamy taste,
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
½ piece
Leek
½ piece
Fennel
½ piece
Onion
½ piece
Garlic
½ piece
Tomato
5 g
Fresh flat leaf parsley
(May be present Celery)
250 g
Potatoes
50 g
Cooking cream
(Contains Milk)
40 g
Shrimp
(Contains Crustaceans)
130 g
Fish medley: salmon, cod & pollock
(Contains Fish)
25 g
Grated Gouda
(Contains Milk)
Not included in your delivery
75 milliliters
Low sodium fish stock
½ tablespoon
Flour
1
[Plant-based] milk
1.5 tablespoon
[Plant-based] butter
1 teaspoon
Mustard
1 tablespoon
White wine vinegar
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 200°C and prepare the stock. Chop the leek into thin rings. Core and quarter the fennel, then cut it into 2cm chunks. Chop the onion and crush or mince the garlic.
Melt a generous knob of butter in a deep frying pan over medium-high heat and fry the garlic and onion for 1 - 2 minutes. Add the leek and fennel and continue cooking for 4 - 5 more minutes, then stir in the flour and fry for 1 more minute. Deglaze with the stock and white wine vinegar, then mix well and allow to simmer gently for 8 - 10 minutes. Season to taste with salt and pepper.
In the meantime, dice the tomato and finely chop the parsley. Boil plenty of salted water in a pot or saucepan for the potatoes. Peel or thoroughly wash the potatoes, then cut into rough pieces. Pat the fish and the shrimp dry with kitchen paper.
Reduce the heat under the vegetables and then stir in the cream, shrimp, tomato and half of the parsley. Season the fish with salt and pepper, then transfer to an oven dish and pour over the creamy sauce. Scatter over the grated cheese, then bake in the oven for 15 - 20 minutes. Meanwhile, boil the potatoes for 12 - 15 minutes, covered, then drain and set aside.
Mash the potatoes with the mustard, a knob of butter and a splash of milk. Season to taste with salt and pepper and mix well to combine.
Serve the fish gratin with the mashed potatoes. Garnish with the rest of the parsley.