Fish gratin

Step 1/4

• 300 g potatoes
• 1 scallion
• 10 g dill
• 10 g parsley
• 100 g carrots
• 1 clove garlic
• 350 g cod fillets
• 350 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

• 50 g butter
• 30 g flour
• 130 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

• 1 tsp mustard
• 300 ml milk
• 1 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.