Fish Gratin with Salmon, Cod & Shrimp

Name: Fish Gratin with Salmon, Cod & Shrimp with leek, fennel & mashed potatoes
Total time: 50 min
Yield: 2
Cuisine: Belgian
Ingredients: 1 piece Leek; 1 piece Fennel; 1 piece Red onion; 1 piece Garlic; 1 piece Tomato; 10 g Fresh flat leaf parsley; 500 g Potatoes; 100 g Cooking cream; 80 g Shrimp; 260 g Fish medley: salmon, cod & pollock; 50 g Grated Gouda; 150 milliliters Low sodium fish or vegetable stock; 1 tablespoon Flour; 2 [Plant-based] milk; 3 tablespoon [Plant-based] butter; 2 teaspoon Mustard; 2 tablespoon White wine vinegar; to taste Salt and pepper

with leek, fennel & mashed potatoes

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Gratin is a cooking technique that layers ingredients, often vegetables or potatoes, with cheese or breadcrumbs, then bakes until golden and bubbly, resulting in a crispy top and soft, flavourful interior.

Allergens:

Melk (inclusief lactose)

•Schaaldieren

•Vis

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total50 minutes

Cooking Time50 minutes

DifficultyMedium

Ingredients

Serving amount

½ piece

Leek

½ piece

Fennel

½ piece

Red onion

½ piece

Garlic

½ piece

Tomato

5 g

Fresh flat leaf parsley

(May be present: Selderij)

250 g

Potatoes

50 g

Cooking cream

(Contains: Melk (inclusief lactose))

40 g

Shrimp

(Contains: Schaaldieren)

130 g

Fish medley: salmon, cod & pollock

(Contains: Vis)

25 g

Grated Gouda

(Contains: Melk (inclusief lactose))

Not included in your delivery

75 milliliters

Low sodium fish or vegetable stock

½ tablespoon

Flour

[Plant-based] milk

1.5 tablespoon

[Plant-based] butter

1 teaspoon

Mustard

1 tablespoon

White wine vinegar

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3544 kJ

Calories847 kcal

Fat43.2 g

Saturated Fat24.4 g

Carbohydrate61.5 g

Sugar11.3 g

Dietary Fiber15.8 g

Protein45.9 g

Salt1.9 g

Potassium129.2 mg

Calcium14.3 mg

Iron0.2 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Casserole

•Pan with Lid

•Paper Towel

•Oven Dish

•Potato Masher

Cooking Steps

Preheat the oven to 200°C and prepare the stock. Chop the leek into thin rings. Core and quarter the fennel, then cut it into 2cm chunks. Chop the onion and crush or mince the garlic.

Melt a generous knob of butter in a deep frying pan over medium-high heat and fry the garlic and onion for 1 - 2 minutes. Add the leek and fennel and continue cooking for 4 - 5 more minutes, then stir in the flour and fry for 1 more minute. Deglaze with the stock and white wine vinegar, then mix well and allow to simmer gently for 8 - 10 minutes. Season to taste with salt and pepper.

In the meantime, dice the tomato and finely chop the parsley. Boil plenty of salted water in a pot or saucepan for the potatoes. Peel or thoroughly wash the potatoes, then cut into rough pieces. Pat the fish and the shrimp dry with kitchen paper.

Reduce the heat under the vegetables and then stir in the cream, shrimp, tomato and half of the parsley. Season the fish with salt and pepper, then transfer to an oven dish and pour over the creamy sauce. Scatter over the grated cheese, then bake in the oven for 15 - 20 minutes. Meanwhile, boil the potatoes for 12 - 15 minutes, covered, then drain and set aside.