Fish Gratin with Spring Onions and Mussels

Ingredients

• 600 g mixed fish fillet (e.g., salmon, cod)
• 600 g mussels
• 300 g small firm potatoes
• Salt
• 1 bunch spring onions
• 1 Carrot
• 1 tbsp butter
• saffron
• 150 ml fish stock
• 200 g heavy cream
• 2 tbsp crème fraîche
• pepper (ground)

Instructions

1. 1.

   Wash and dry the fish fillets, pat them dry, then cut into bite‑size pieces. Rinse the mussels and place them in a hot pot with a little boiling salted water; cover and cook for about 3 minutes until the shells open. Remove the mussel meat from the shells as desired.

2. 2.

   Peel the potatoes and boil them in salted water for about 20 minutes, leaving them slightly undercooked.

3. 3.

   Wash and trim the spring onions, then slice them diagonally into thin strips.

4. 4.

   Peel the carrot, dice finely, and sauté it in butter. Add saffron, deglaze with fish stock, then pour in the cream. Season well with salt and pepper. Combine all ingredients and distribute evenly into small ramekins. Bake in a preheated oven for about 20 minutes until golden.

5. 5.