Sunday, June 23, 2024

Creamy baked fish on potato gratin

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It is a one-pan meal with fish baked on high of a potato gratin in a creamy sauce with a golden crunchy topping. It’s a cross between a casserole, gratin and a pie. It is a fabulous cosy, rustic oven baked fish recipe that’s easy but firm worthy!

Creamy fish on potato gratin fresh out of the oven

Creamy baked fish on potato gratin

This dish provides off very French-country vibes. Which, in hindsight, is somewhat unsurprising given it’s a recipe that our very personal Chef JB simply casually threw collectively at some point. We ate it, beloved it a lot, declared it was “website-worthy” then proceeded to remake it…oh, I don’t know. Possibly 10, 12 instances earlier than we had been absolutely proud of it and closed out all of the “what ifs”?

Principally, it’s a creamy potato gratin, heavy on the leek (or onion), with fish that’s baked on high on the similar time, lined in a crunchy golden breadcrumb topping. So primarily, the breadcrumb topping acts as a lid, retaining all the things steamy and succulent because the fish bubbles away within the creamy sauce, absorbing the fish juices.

It’s simply an all-out cosy dish of scrumptious cosiness!

Close up showing succulent Creamy fish on potato gratin

Components

Right here’s what that you must make this:

Greatest fish

Ingredients in Creamy fish on potato gratin

I like to make use of barramundi (pictured above), snapper and ling for this recipe. I used to be going to suggest white fish fillets, however truly, salmon and trout will work positive too. Simply intention for one thing that’s round 2 cm / 0.8″ thick . We’d like fillets that aren’t too skinny so it may be baked within the oven with out overcooking.

Pores and skin on or off? Both is ok, it actually gained’t have an effect on the bake time. However the pores and skin gained’t be crispy. If it is a turn-off for you, simply eat the flesh and go away the pores and skin.

Appropriate fish

This recipe is greatest made with the extra delicate white fish fillets which might be round 2 cm (0.8″) thick. Our favorite fish to make this with is barramundi. Listed here are some extra fish with comparable cooking traits that can work nice:

  • barramundi (pictured), John Dory, snapper, basa, jewfish, blue eye cod (trevalla), tilapia, cod, halibut, pollock, hake.

Keep in mind, the form of fish signifies that you get thick cuts from the primary physique in addition to skinny cuts from in the direction of the tail. Go for the thicker cuts!

Fish to keep away from

I like to recommend avoiding:

  • Fish that dry out simply when cooked – Like swordfish, tuna, bonito, kingfish, marlin, mackerel. Until you’re extraordinarily cautious they will develop into dry inside so are very liable to overcooking within the oven. I really feel these fish are (largely) higher in uncooked/uncommon kind akin to CevichePoke BowlsTartare (additionally see Tuna Steak);

  • Oily, “fishy” fish – Like mullet and sardines (attempt this recipe for sardines!).

For the potato gratin and creamy sauce

And right here’s what you want for the remainder of the dish:

Ingredients in Creamy fish on potato gratin
  • Potatoes – Floury (starchy) and all-rounder potatoes work greatest to realize a stunning potato gratin flavour.
    – Australia: a budget dirt-brushed potatoes offered all over the place (referred to as Sebago) are very best
    – US: Russet
    – UK: Maris Piper

  • Leek – Flavour base for the gratin. Be at liberty to substitute with an ordinary onion!

  • Garlic – Flavour base.

  • Chardonnay or different dry white wine – This provides the sauce depth of flavour. With out, it tastes extra one dimensional and prefer it’s lacking “one thing”. Chardonnay is my favorite however any dry white wine that’s not too candy or too woody will work positive. Non alcoholic substitute – Extra vegetable inventory.

  • Vegetable inventory/broth – For semi braising the potatoes in a flavoured broth, tastier than utilizing simply water!

  • Butter – For pan sautéing the potatoes earlier than ending them off within the oven.

  • Panko, parmesan and olive oil – The crunchy topping!


The best way to make Creamy Fish on Potato Gratin

It is a one pan meal that begins off on the range and is completed within the oven. It could be useful if the entire dish may simply be accomplished within the oven however the taste ultimately result’s simply not nearly as good. Whereas utilizing the stove-to-oven technique makes it firm worthy good!

How to make Creamy fish on potato gratin
  1. Crunchy topping – Combine the panko and olive oil collectively, then stir by the parmesan.

  2. Sauté the leeks and garlic, then prepare dinner the sliced potatoes for six minutes or till they’re partially cooked. Throughout this step, the potatoes soak up the flavour of the leek and garlic which is what makes the gratin so good!

  3. Braise the potatoes firstly in wine for 1 minute (simmer quickly to nearly absolutely cut back to prepare dinner out the alcohol) then the vegetable inventory for 1 1/2 minutes till diminished by half.

  4. High with fish items (which we first sprinkle with salt and pepper). Then pour over the cream, aiming for as a lot protection as potential.

  5. Topping – Sprinkle all the floor with the crunchy topping.

  6. Bake for half-hour – I PROMISE THE FISH DOES NOT OVERCOOK!! You’ll suppose it does, nevertheless it doesn’t. All that creamy goodness below the breadcrumb topping retains all the things moist and succulent!

    Broil/grill 4 minutes – Then to complete it off, I like to present it a fast 4 minute blast below the oven grill/broiler to present the topping pretty color.

    Relaxation 5 minutes – Place on the counter and let it relaxation for five minutes earlier than serving. Don’t skip this step! That is when the juices within the fish will get reabsorbed into the fibres so while you minimize into the fish, it stays within the fish flesh (and leads to your mouth) somewhat than operating out onto the plate.

Freshly cooked Creamy fish on potato gratin
Scooping Creamy fish on potato gratin

What to serve with Creamy Fish on Potato Gratin

All that you must end off this meal is a contemporary, crisp salad to serve on the facet. Simply toss leafy greens in French Dressing, or if you happen to’re cooking for firm, attempt the French Bistro Salad. On theme with the French-ish vibes happening on this dish!

I additionally wouldn’t say no to some crusty bread for mopping the plate clear. And for dessert – anybody for a pile of contemporary baked Madeleines? Quick changing into a go-to for dinner events as a result of the batter is made upfront (you may even freeze it!) and saved in piping baggage or jugs. Then it actually takes 2 minutes to pipe into the pan and 10 minutes to bake. How good is that!!! – Nagi x

Instructed sides


Watch the right way to make it

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Creamy fish on potato gratin fresh out of the oven

Creamy fish on potato gratin

Servings4

Faucet or hover to scale

Recipe video above. It is a one-pan meal with fish baked on high of a potato gratin in a creamy sauce with a golden crunchy topping. It is a cross between a casserole, gratin and a pie. It is a fabulous cosy, rustic oven baked fish recipe that is easy but firm worthy!

Directions

  • Preheat the oven to 180°C/350°F (160°C fan) with a shelf within the center.

  • Potatoes – Lower the potatoes into quarters, then sliced 4mm / 1/6″ thick. Place minimize potato in a big bowl of water (prevents from going brown, removes extra starch so it cooks faster).

  • Crunchy topping: Combine panko and olive oil in a bowl. Then stir in parmesan.

  • Season fish: Sprinkle salt and pepper on each side of the fish fillets. Put aside.

  • Sauté – Soften butter in a big oven-proof skillet (30cm/12″) over medium excessive warmth till foamy. Add leek and garlic, then prepare dinner for 3 minutes.

  • Sauté potatoes – Add potato, salt and pepper. Prepare dinner for six minutes, stirring frequently. The potatoes ought to be half cooked at this stage.

  • Scale back wine and inventory – Flip the warmth as much as excessive, pour in white wine. Simmer quickly till it’s largely evaporated – about 1 minute. Pour in inventory, then simmer for 1 1/2 minutes or till diminished by half.

  • High with fish – Flip the range off. Place fish on high of the potatoes, presentation facet up. (Notice 1) Pour cream throughout, aiming for full protection. Sprinkle with panko breadcrumbs.

  • Bake for half-hour. Swap to the oven grill (broiler) on excessive and transfer the skillet as much as the highest shelf. Grill/broil 4 minutes or till golden.

  • Relaxation – Take away and relaxation for five minutes, then serve!

Recipe Notes:

1. Fish – Greatest made with the extra delicate white fish fillets which might be round 2 cm (0.8″) thick. Our favorite fish is barramundi. Different appropriate fish embody:barramundi (pictured), John Dory, snapper, basa, jewfish, blue eye cod (trevalla), tilapia, cod, halibut, pollock, hake. Keep in mind, the form of fish signifies that you get thick cuts from the primary physique in addition to skinny cuts from in the direction of the tail. Go for the thicker cuts! Presentation facet of the fish is the facet that was minimize off the bone which appears to be like nicer when cooked ie the facet the pores and skin was on is NOT the presentation facet. 2. Leeks washing – Chop the reedy darkish inexperienced half off, solely use the comfortable white & pale inexperienced half. Peel off and discard the primary outer layer. Lower in halve lengthwise, wash. Shake extra water off properly, then slice. 3. Potatoes – Floury (starchy) and all-rounder potatoes work greatest to realize a stunning potato gratin texture.
– Australia: a budget dirt-brushed potatoes offered all over the place (referred to as Sebago) are very best
– US: Russet
– UK: Maris Piper
4. Wine provides extra flavour into this dish however doesn’t make it style winey as a result of we prepare dinner the alcohol out. Substitute with extra vegetable inventory. Leftovers will preserve for 3 days within the fridge. Not appropriate for freezing. Diet per serving.

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