Can you prepare a gratinated fish pension in advance?

Yes, you can prepare the oven dish in advance and store it in the fridge before you put it in the oven. Let it come to room temperature before putting it in the oven. It is also possible to freeze a gratinated fish pension, but the texture of the sauce and the fish can change after thawing and warming up. It is therefore better to eat the fresh or to keep it in the fridge for later use.

Which vegetables fit well with a gratin fishing pension?

Steamed or baked vegetables such as carrots, green beans, peas, broccoli or cauliflower fit well with a gratin fishing pension. Potatoes or fries are also a good choice as a side dish.

Which white wine pairs best with this fish gratin?

A classic fish stew with a creamy sauce calls for a full-bodied, rounded white wine that can stand up to the buttery flavour. The acidity in the wine should be balanced with the richness of the sauce. The best choices: Chardonnay, Pinot Blanc or Pinot Gris, Viognier.

Gratin fish pot recipe

Name: Gratin fish pot recipe
Cook time: 25 min
Total time: 25 min
Yield: 4P
Ingredients: 800 g mussels, gold label or bouchot; Sprig of thyme &amp; bay leaf; 1 tbsp butter; 1 onion; Salt and pepper; 200 ml dry white wine; 150 ml cream; 25 g flour; 35 g butter; 500 g cod; 8 scallops; 150 g hand-peeled shrimp; 350 ml shrimp or lobster bisque (cold); 1 tbsp tomato paste; 1 pinch of cayenne pepper; 125 g grated Gruyère cheese; Some chopped flat-leaf parsley to finish

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25min

•

Easy

Are you looking for a delicious, nostalgic, and flavorful fish recipe? Then this classic, gratin fish casserole is the perfect choice! It will remind you of your own grandma's fish casserole. Pieces of juicy fish in a top sauce of mussel juice and bisque, under a layer of gratinated cheese. Whether you're looking for a festive appetizer or a filling main course, this oven-baked fish pot is suitable for any occasion.

Ingredients

What do you need?

Quantity: 4P

Sauce
800 g mussels, gold label or bouchot
Sprig of thyme & bay leaf
1 tbsp butter
1 onion
Salt and pepper
200 ml dry white wine
150 ml cream
25 g flour
35 g butter

Fish pot
500 g cod
8 scallops
150 g hand-peeled shrimp
350 ml shrimp or lobster bisque (cold)
1 tbsp tomato paste
1 pinch of cayenne pepper

Garnish
125 g grated Gruyère cheese
Some chopped flat-leaf parsley to finish

800 g mussels, gold label or bouchot
Sprig of thyme & bay leaf
1 tbsp butter
1 onion
Salt and pepper
200 ml dry white wine
150 ml cream
25 g flour
35 g butter

500 g cod
8 scallops
150 g hand-peeled shrimp
350 ml shrimp or lobster bisque (cold)
1 tbsp tomato paste
1 pinch of cayenne pepper

125 g grated Gruyère cheese
Some chopped flat-leaf parsley to finish

Preparation method

How do you make this?

Finely chop and chop the onion, simply stew in the butter in large pot with lid.

Add thyme and bay leaf, extinguish with white wine and add the mussels, put lid on it.

Let it be briefly and powerful until shells are open, pour in a colander with a bowl and catch the sifted mussel gravy, pour it back into the pot and half cook.

Let butter in a high saucepan and froth, add flour and let it cook for a while until your cookies have fragrance, pour in the cold bisque and mussel gravy and beat all the lumps and stir to smooth sauce, add tomato concentrate and let it simmer for a short time, add cream, season with salt and salt and cayennereperpereper

Divide the cod, Sint-Jacob fruits and shrimp over the 4 baking dishes.

Remove the mussels from the shells and divide them into the dishes.

Divide the sauce over it and sprinkle with the ground cheese.

If you want to eat them immediately, put them in a preheated oven for about 15 minutes

from 195 ° until they are beautifully gratinated.

If you have prepared them for the day after and they come from the fridge, then they need 20 minutes until they are nicely golden brown roasted.

Tips

In a party menu it is sufficiently filling to serve only fish and shellfish and sauce in the fish pans.
If it is a starter you can also add baked mushrooms or leek at the bottom. If you serve it as a main dish you can spray potatoes around "Duchesse". You can also add a dash of Armagnac or Whiskey to the sauce.