Fish gratin

Nutrition per serving

• Step 1/4

  
  • 150 g potatoes
  • ½ scallion
  • 5 g dill
  • 5 g parsley
  • 50 g carrots
  • ½ clove garlic
  • 175 g cod fillets
  • 175 g salmon fillets
  • oven
  • pot
  • cutting board
  • knife

  Preheat oven to 170°C/330°F. Peel and thinly slice potatoes. Slice green onion crosswise into rings. Finely mince dill and parsley. Cut carrots into bite-sized pieces. Mince garlic. Remove skin from cod and salmon and cut into bite-sized pieces. Parboil the potatoes and carrots in a pot of boiling water for approx. 5 min., then drain.

• Step 2/4

  
  • 25 g butter
  • 15 g flour
  • 65 ml white wine
  • saucepan (large)
  • whisk

  Melt butter in a large saucepan over medium heat. Add flour and stir constantly to form a roux. Deglaze with white wine.

• Step 3/4

  
  • ½ tsp mustard
  • 150 ml milk
  • ½ lemon
  • salt
  • pepper
  • sugar

  Add mustard, milk, lemon juice, and minced garlic to saucepan. Season to taste with salt, pepper, and sugar. Add dill, parsley, and green onions. Stir well and bring to a boil for approx. 2 – 3 min. Remove from heat and set aside.

• Step 4/4

  
  • baking dish
  • cooking spoon

  Add all ingredients to baking dish, season with salt and pepper, and place in preheated oven 170°C/330°F for approx. 45 min. Enjoy!