Fish Gratin with Plums

Ingredients

• 500 g sea bass fillet
• 2 carrots
• 1 stalk Celery
• 1 red bell pepper
• 1 large onion
• Salt
• Pepper (freshly ground)
• 6 dried plums
• butter (for greasing)
• 250 ml Whipping Cream
• 100 ml fish stock
• vegetable oil (for frying)

Instructions

1. 1.

   Soak the plums in lukewarm water for about 30 minutes. Rinse the fish under running cold water, pat dry, then season with salt and pepper.

2. 2.

   Preheat the oven to 180°C fan.

3. 3.

   Peel and slice the carrots into rounds. Wash, halve, seed, and cut the bell pepper into strips. Peel and thinly slice the onion. Wash and cut the celery stalk into strips. Heat 2 tablespoons of oil in a pan and start with the onion; sauté all vegetables over medium heat for about 5 minutes while stirring frequently.

4. 4.

   Grease a baking dish with butter. Spread the vegetables on the bottom, then lay the fish fillets on top. Whisk together cream and egg, then fold in the fish stock. Season with pepper and salt. Drain the plums well, slice finely, and sprinkle over the fish. Pour the creamy mixture over the fish and plum topping. Bake for 20-25 minutes until cooked through.