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 title=”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
- Preheat oven to 200c
- Cook potato slices in boiling water for 5 minutes
- Drain the potato and drizzle with olive oil. Set aside
- In a bowl, mix the parmesan, lemon zest and parsley.
- Lay the potato slices in a well oiled baking tray.
- Sprinkle the parmesan mix on top of the potato slices, until well covered.
- Pour the lemon juice, round the sides of the dish.
- Bake in the oven for 20 minutes, until the top is golden.
- In the mean time, season the fish with salt and pepper; dust with flour
- Place fish in a casserole dish, add the slices of lemon and pour in the milk
- Cook the fish in the boiling liquid for 10-15 minutes
- 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
- Plate the poached fish, with thepotato gratin served with the basil sauce.