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Fish gratin

For 4 people:

2 white fish fillets (e.g cod)
1 leek
2 small carrots
1 shallot
15g of butter                                                                                                                                1 glass of white wine                                                                                                                    3 tablespoon of liquid fresh cream

Peel and chop the shallot, then peel and cut the carrots into small pieces. Slice the leek into thin slices before washing them to remove the soil.

In a frying pan, fry the shallot for 3 minutes in a little butter. Add the carrots and the leek, then continue cooking for 5 minutes on a low heat.

•  Deglaze with white wine and season with a pinch of salt and pepper. Leave to reduce for 5 minutes in a small stock before incorporating the cream. Set aside off the heat. 

  Cut the fish fillets into coarses pieces and place them in the bottom of a gratin dish. Pour the vegetables and sauce over them and garnish with a few sprigs of thyme.

Bon appétit !