Poisson Gratines

Ingredients for Poisson Gratines

Instructions for Poisson Gratines

To prepare the Poisson Gratines recipe, please follow these instructions:

Lun the milk in a saucepan. Melt the butter in another pot and add the flour while whipping. Add the warm milk gradually, so it thickens and gives a nice bechamel. Let it cook at low heat for approx. 5 minutes with stirring. Cool the bechamel sauce a little bit and season with salt, pepper and grated nutmeg. Cut the cod in coarse pieces and turn them with bechamel.

mashed potatoes:
Boil the potatoes in water. Pour the water and mash the potatoes with a whipping cream. Add the butter and season with salt and pepper. Stir it all together well until it forms a lind of mash and finally stir the egg yolks.

Grease a dish or pan with butter and sprinkle with raspberries. Distribute the fish with bechamel to the bottom and wide potato moss on the tip. Should it be extra decorative, spread the mashed potatoes on top with a spray bag. Dip with olive oil and sprinkle with rasp and parmesan. Slice garlic sauce half in the mash and decorate with sprigs of fresh thyme and bay leaves.

Pour the dish in the oven at 180 degrees C for approx. 30 minutes until it is hot. Meanwhile, the tomato sauce is prepared.

Tatarsauce:
Mix all the ingredients together and season the sauce with salt, pepper and lemon juice.

serving:
Remove the dish from the oven and serve the dish from the dish with green salad and tartar sauce.