| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy, Eggs |
|
Travels, A, La, Carte |
4 |
servings |
INGREDIENTS
| 750 |
g |
White fish fillets; (such as cod or |
|
|
; haddock) |
|
|
Salt and pepper |
| 1 |
tb |
Lemon juice |
| 45 |
g |
Butter |
| 25 |
g |
Flour |
| 300 |
ml |
Milk |
| 150 |
ml |
Single cream |
| 100 |
g |
Cooked shrimps or prawns; (shelled weight) |
|
|
; roughly chopped, |
|
|
; optional) |
| 2 |
|
Egg yolks |
| 50 |
g |
Parmesan or other full-flavoured hard; freshly grated |
|
|
; cheese |
INSTRUCTIONS
Preheat the oven to 180C/350F/gas4.
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 20 minutes, until just cooked. Drain off any liquid and quickly flake
fish, discarding the skin. Place in a shallow gratin dish.
Meanwhile melt the 45g of 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. Simmer for 5-10 minutes, until
thick, with no trace of raw flour taste. Draw off the heat again and stir
in the shrimps or prawns (if using), then the egg yolks, salt and pepper.
Pour over the cooked fish and sprinkle with Parmesan. Whip under a
preheated grill until nicely browned.
If you have cooked the fish in advance, or are using left-overs from
another meal, prepare as above, but finish the gratin in the oven at about
190C/375F/gas5, baking until nicely browned - about 20-25 minutes.
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