Food recipes
Creamy fish gratin
Creamy fish gratin Ingredients: substances 100g/4oz butter 175g/6oz leeks, close to chopped 450ml/3â„4pt fish stock 300ml/10fl oz vermouth 4 tablespoons Pernod 350g/12oz monkfish fillet, reduce into major parts 350g/...
Creamy fish gratin
Ingredients:
substances
100g/4oz butter
175g/6oz leeks, close to chopped
450ml/3â„4pt fish stock
300ml/10fl oz vermouth
4 tablespoons Pernod
350g/12oz monkfish fillet, reduce into major parts
350g/12oz salmon fillet, slash into substantial components
225g/8oz uncooked prawns, peeled
and deveined
225g/8oz uncooked scallops, halved
175g/6oz onions, chopped
100g/4oz simple flour
150ml/5fl oz double product
450ml/3â„4pt milk
75g/3oz Parmesan cheese, grated
75g/3oz Gruyère cheese, grated
1 tablespoon Dijon mustard
4 eggs, divided
15g/1â„2oz coarse breadcrumbs salt and floor black pepper
Directions:
First, preheat the oven to 190°C/375°F/Fuel mark 5.
Then, soften 25g/1oz of the butter inside a pan. Incorporate the leeks and cook, stirring, for 4â€"5 minutes until eventually golden. Pour in just the stock, vermouth and Pernod, and convey to the boil. Include the monkfish and salmon, and simmer for 2â€"3 minutes, then insert the prawns and scallops, and simmer for an additional 3 minutes. Remove the fish, guide the alcohol and wipe out the pan.
Then, include 50g/2oz of the butter and the onions to the pan, and cook for 10 minutes or till gentle and golden. Stir within just 50g/2oz of the flour, and cook for a added second, stirring. Pour inside the reserved poaching alcohol and the product, whisking to stop lumps forming. Deliver to the boil and bubble tough for 10 minutes. Year with salt and pepper. Put the fish and leeks within a 2.4-litre/4pt ovenproof dish, then pour the warm sauce above the best.
Then, soften the staying butter inside of a enormous pan, increase the staying flour and cook, stirring, for 1 moment. Pour in just the milk and, whisking persistently, carry the mix to the boil. Stir in just 100g/4oz of the cheeses and the mustard. Great a little, then stir within the egg yolks. Period very well.
Finally, whisk the egg whites inside a bowl right up until they kind delicate peaks, then fold them into the sauce. Spoon the topping earlier mentioned the fish, and sprinkle with the staying cheeses and the breadcrumbs. Cook for 1 hour and provide warm. fish & seafood.
Ingredients:
substances
100g/4oz butter
175g/6oz leeks, close to chopped
450ml/3â„4pt fish stock
300ml/10fl oz vermouth
4 tablespoons Pernod
350g/12oz monkfish fillet, reduce into major parts
350g/12oz salmon fillet, slash into substantial components
225g/8oz uncooked prawns, peeled
and deveined
225g/8oz uncooked scallops, halved
175g/6oz onions, chopped
100g/4oz simple flour
150ml/5fl oz double product
450ml/3â„4pt milk
75g/3oz Parmesan cheese, grated
75g/3oz Gruyère cheese, grated
1 tablespoon Dijon mustard
4 eggs, divided
15g/1â„2oz coarse breadcrumbs salt and floor black pepper
Directions:
First, preheat the oven to 190°C/375°F/Fuel mark 5.
Then, soften 25g/1oz of the butter inside a pan. Incorporate the leeks and cook, stirring, for 4â€"5 minutes until eventually golden. Pour in just the stock, vermouth and Pernod, and convey to the boil. Include the monkfish and salmon, and simmer for 2â€"3 minutes, then insert the prawns and scallops, and simmer for an additional 3 minutes. Remove the fish, guide the alcohol and wipe out the pan.
Then, include 50g/2oz of the butter and the onions to the pan, and cook for 10 minutes or till gentle and golden. Stir within just 50g/2oz of the flour, and cook for a added second, stirring. Pour inside the reserved poaching alcohol and the product, whisking to stop lumps forming. Deliver to the boil and bubble tough for 10 minutes. Year with salt and pepper. Put the fish and leeks within a 2.4-litre/4pt ovenproof dish, then pour the warm sauce above the best.
Then, soften the staying butter inside of a enormous pan, increase the staying flour and cook, stirring, for 1 moment. Pour in just the milk and, whisking persistently, carry the mix to the boil. Stir in just 100g/4oz of the cheeses and the mustard. Great a little, then stir within the egg yolks. Period very well.
Finally, whisk the egg whites inside a bowl right up until they kind delicate peaks, then fold them into the sauce. Spoon the topping earlier mentioned the fish, and sprinkle with the staying cheeses and the breadcrumbs. Cook for 1 hour and provide warm. fish & seafood.