Zander, Leek and Tomato Gratin
Gratin with zander, leeks and tomatoes is a recipe featuring fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 400 g leek
- 1 onion
- 2 Garlic cloves
- 4 tomatoes
- 600 g zander fillet
- Salt
- 60 g Butter
- 100 ml White wine
- 250 g heavy cream
- 250 ml milk
- pepper (ground)
- 3 tbsp Lemon juice
- 200 g blue cheese
- butter (for the dish)
- tarragon leaves
Instructions
-
1.
Preheat the oven to 180°C (356°F) with upper and lower heat. Clean the leek, cut it lengthwise into halves and then into pieces about 2 cm wide. Peel and finely dice the onion and garlic cloves. Wash the tomatoes, remove the stem ends and slice them. Rinse the fish briefly, pat dry and cut into cubes about 5 cm in size. Blanch the leek in boiling salted water for about 30 seconds and drain.
-
2.
In a hot pan with melted butter, sauté the diced onion and garlic until translucent. Deglaze with white wine and bring to a quick boil. Add the cream and milk, stir and bring to a gentle simmer, seasoning with salt, pepper and lemon juice. Finally fold in the cubed blue cheese. Line a greased baking dish alternately with leeks, fish and tomato slices. Pour the sauce evenly over everything and bake in the preheated oven for about 35 minutes until golden brown. Remove from the oven and serve garnished with tarragon leaves.
