Fish Gratin

recipe

Fish Gratin

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A wickedly creamy, luxurious sort of gratin, the type one shouldn’t eat too often. The cream and egg yolks give the sauce a voluptuous texture, and the pungency of Parmesan sets it all off brilliantly.

Ingredients

750g white fish fillets (such as cod or haddock)
salt and freshly ground black pepper
1 tbsp lemon juice
45g butter
25g flour
300ml milk
150ml single cream
100g cooked shrimps or prawns (shelled weight), roughly chopped
2 egg yolks
50g Parmesan or other full-flavoured hard cheese, freshly grated
Shrimps or prawns may be optional, but I’d be loath to leave them out.

Serves: 4 Cook Time: 40 Total Time: 40min

Directions

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Preheat the oven to 200C/400F/gas mark 6. Put the fish fillets into a lightly buttered ovenproof dish and season with salt, pepper and lemon juice. Cover with foil and bake in the oven for about 10-15 minutes, until just cooked.
Drain off any liquid and quickly flake the fish, discarding the skin. Place in a shallow gratin dish.
Melt the butter in a saucepan and stir in the flour. Stir for a minute, then draw off the heat and gradually mix in the milk, a little at a time, followed by the cream. Bring to the boil and simmer for 5 minutes until thick, with no trace of raw flour taste.
Draw off the heat again and stir in the shrimps or prawns, then the egg yolks, salt and pepper. Pour over the cooked fish and sprinkle with Parmesan. Place under a preheated grill until nicely browned.

Source: Sophie Grigson