Cheesy Fish & Potato Gratin
with a Cheesy Crumb
We love a Fish and Potato Gratin with Carrots and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450
Potatoes
3
Carrot
15
Honey
1
Flat Leaf Parsley
30
Panko Breadcrumbs
40
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
200
Creme Fraiche
4
Whiting Fillet
Not included in your delivery
2
Olive Oil
50
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C and bring a large saucepan of water to the boil with a pinch of salt. Slice the potato into 1cm thick rounds (no need to peel). Add to the boiling water and simmer until tender, 10-15 mins. TIP: The potato is cooked when you can easily slip a knife through. Once cooked, carefully drain in a colander (don't worry if it breaks up a bit!).
Meanwhile, trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons. Pop the carrot on a baking tray and drizzle with oil and season with a pinch of salt and pepper. Drizzle over the honey and toss to coat. Leave the tray to the side.
Finely chop the parsley (stalks and all) and pop half of it in a small bowl with the breadcrumbs along with a quarter of the Italian style grated hard cheese. Add the oil (see ingredients for amount) and a pinch of salt and pepper. Mix together and leave to the side. Pop the carrots on the middle shelf of your oven to roast until golden and tender, 20-25 mins. Turn halfway through cooking.
Put the crème fraîche in a large bowl and stir in the water (see ingredients for amount), remaining cheese and parsley and a pinch of salt and pepper. Mix together. Arrange half the drained potatoes in a small/ medium ovenproof dish (depending on how many people you are cooking for). Pour over half of the crème fraîche mixture to cover the potato. Add the rest of the potato and top with the remaining crème fraîche mixture.
Place the fish on top (skin-side down) of the creamy potatoes. Evenly sprinkle over the crumb mixture and bake on the top shelf of your oven until the crumbs are golden and the fish cooked, 12-15 mins. IMPORTANT: the fish is cooked when opaque all the way through.
While everything bakes, get your washing up done! Once everything is cooked, serve the creamy fish and potato gratin on plates with the roasted carrots on the side. Enjoy!
