Fish with potatoes, French-style
Description
The dish is prepared without unnecessary complications. In France, gratins refer to all dishes that develop an appetizing crust during baking. This usually happens thanks to the use of cheese or breadcrumbs, and the main component of gratins is most commonly potatoes, sliced into very thin pieces—slices. A gratin can consist solely of potatoes, but it is often enriched with meat, mushrooms, or fish. It is precisely this variation of gratins that likely served as the starting point for creating well-known dishes in our country, such as "meat à la française" ("meat French-style"), "meat captain-style," and so on. Today I want to tell you about it. The ready dish can be served at the table.
Instructions
- 1
Step 1
Wash the potatoes, peel and slice thinly.
- 2
Step 2
Place in a baking dish (if it is not ceramic, grease it with a spoonful of vegetable oil). Season with salt.
- 3
Step 3
Cut the fish into slices 1-2 centimeters thick. Place on top of the potatoes.
- 4
Step 4
Separate the yolks from the whites.
- 5
Step 5
Beat the egg yolks, gradually adding warm cream. Season with salt, add pepper and nutmeg.
- 6
Step 6
Grate the cheese on a coarse grater.
- 7
Step 7
Pour the fish with creamy sauce and sprinkle with cheese.
- 8
Step 8
Bake in a preheated oven at 180°C for about half an hour, until a golden crust forms. Serve with fresh vegetables and herbs.