Poached Fish with a Lemon Parmesan Potato Gratin

 

Poached fish with Lemon Parmesan Potato gratin
Poached fish with Lemon Parmesan Potato gratin

Lemons, lemons, lemons… Citrus fruits have been popular ingredients in the cooking world in recent times. Articles and a number of cookbooks have been written on the subject with a couple of amazing titles publishing this year even. I have always liked to add a squeeze of lemon juice or grate the zest into a dish to give it a little zinga zing. This recipe of poached fish (in milk & lemon) with a lemon potato gratin embodies that magical citrus flavour. A simple and quick recipe which can be thrown together in 30 minutes. Who’s says good cooking takes hours!

Equipment needed: Casserole dish or large saucepan, oven dish and food processor.

Ingredients (serves 2 people

  • 4 large Maris Piper potatoes,
  • 50g parmesan, grated
  • 1 lemon, zest and juice
  • 1 lemon, sliced
  • Handful of parsley, finely chopped
  • Extra virgin olive oil
  • 300g white fish fillets (turbot, hake, cod)
  • 300ml whole milk
  • 2 tbsp plain flour
  • Salt and Pepper
  • Handful of fresh basil

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Directions

  1. Preheat oven to 200c
  2. Cook potato slices in boiling water for 5 minutes
  3. Drain the potato and drizzle with olive oil. Set aside
  4. In a bowl, mix the parmesan, lemon zest and parsley.
  5. Lay the potato slices in a well oiled baking tray.
  6. Sprinkle the parmesan mix on top of the potato slices, until well covered.
  7. Pour the lemon juice, round the sides of the dish.
  8. Bake in the oven for 20 minutes, until the top is golden.
  9. In the mean time, season the fish with salt and pepper; dust with flour
  10. Place fish in a casserole dish, add the slices of lemon and pour in the milk
  11. Cook the fish in the boiling liquid for 10-15 minutes
  12. In the mean time, blitz the basil leaves in a food processor. Then empty into a small bowl, drizzle with extra virgin olive oil and season with salt and pepper
  13. Plate the poached fish, with thepotato  gratin served with the basil sauce.

 

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