Fish Gratin with Potato Crust

Ingredients

• 600 g mixed fish fillet (ready-made, skinless, salmon, black cod, cod)
• 1 clove garlic
• 3 spring onions
• 200 g green peas (frozen)
• 600 g waxy potatoes
• 160 g freshly grated cheese (e.g., Emmental)
• 2 tbsp fresh chopped dill
• butter (for the dish)
• 100 ml dry white wine
• 200 ml heavy cream
• 100 g crème fraîche
• Salt
• pepper (ground)

Instructions

1. 1.

   Wash the fish, pat dry and cut into bite-sized cubes. Peel and finely chop the garlic. Wash, trim and slice the spring onions into thin rings.

2. 2.

   Thaw the peas.

3. 3.

   Preheat the oven to 180 °C with top and bottom heat.

4. 4.

   Peel, wash and grate the potatoes coarsely. Squeeze out excess moisture and mix with the cheese.

5. 5.

   Arrange the fish with garlic, spring onions, peas and dill in a buttered baking dish. Whisk together wine, cream and crème fraîche; season with salt and pepper, pour over the fish mixture and cover with the potato‑cheese blend. Bake in the preheated oven for about 35 minutes until golden brown.

6. 6.

   Remove from the oven and serve immediately.