Introduction
This delightful fish and potato gratin dish combines the delicate flavors of white fish with creamy, buttery leeks and a crunchy topping. The harmonious blend of textures and flavors makes it an ideal choice for a cozy dinner or a special occasion.
Detailed Ingredients with measures
Fish:
– 4 x 160g (5 oz) white fish fillets, approximately 2 cm (0.8″) thick, skinless (e.g., barramundi, snapper, tilapia, cod, salmon)
– 1/2 teaspoon cooking/kosher salt
– 1/4 teaspoon black pepper
Potato Gratin:
– 3 tablespoons (50g) unsalted butter
– 2 large leeks, white and pale green parts only, washed, halved lengthwise, sliced 5mm (0.2″) thick (or 2 onions)
– 3 garlic cloves, minced
– 2 medium starchy potatoes (250g / 8 oz each), peeled
– 3/4 teaspoon cooking/kosher salt
– 1/2 teaspoon black pepper
– 1/2 cup dry white wine (e.g., Chardonnay; substitute with more vegetable stock if preferred)
– 1/2 cup low-sodium vegetable stock/broth
– 1 cup thickened/heavy cream
Crunchy Topping:
– 3/4 cup panko breadcrumbs
– 2 tablespoons extra virgin olive oil
– 1/4 cup finely shredded parmesan cheese
Prep Time
30 minutes
Cook Time, Total Time, Yield
Cook Time: 34 minutes
Total Time: 1 hour 4 minutes
Yield: Serves 4
This recipe is perfect for anyone who enjoys a rich and flavorful meal that is both comforting and sophisticated. Enjoy this dish paired with a crisp salad or steamed vegetables for a complete dining experience.
Detailed Directions and Instructions
Preheat Oven
Set the oven to 180°C/350°F (160°C fan) with a rack placed in the middle position.
Prepare Potatoes
Quarter the potatoes and slice them into 4mm (1/6″) thick pieces. To prevent browning and remove excess starch, place the slices in a bowl of water. Drain them before use.
Prepare Crunchy Topping
In a bowl, mix panko breadcrumbs with extra virgin olive oil until well combined. Stir in the finely shredded parmesan cheese.
Season Fish
Sprinkle both sides of the fish fillets with cooking/kosher salt and black pepper. Set aside.
Sauté Leeks and Garlic
In a large oven-proof skillet (approximately 30cm/12″), melt the unsalted butter over high heat until it becomes foamy. Add the sliced leeks and minced garlic, cooking for about 3 minutes until they soften.
Cook Potatoes
Add the drained potato slices to the skillet and season them with salt and pepper. Cook for approximately 6 minutes, stirring regularly, until the potatoes are partially cooked.
Deglaze with Wine
Pour in the dry white wine and allow it to simmer rapidly until it has mostly evaporated, which should take about 1 minute.
Add Stock
Pour in the low-sodium vegetable stock and let it simmer for about 1.5 minutes until reduced by half.
Assemble Dish
Turn off the stove. Arrange the seasoned fish fillets on top of the potato mixture, presentation side up. Pour the heavy cream over the fish and potatoes to ensure even coverage. Evenly sprinkle the prepared crunchy topping over the surface.
Bake
Transfer the skillet to the preheated oven and bake for 30 minutes.
Broil for Color
Switch the oven to broil/grill on high. Move the skillet to the top shelf and broil for about 4 minutes until the topping is golden brown.
Rest and Serve
Remove the skillet from the oven and let it rest for 5 minutes before serving. This resting period allows the juices to redistribute, ensuring moist and flavorful fish.
Notes
Fish Options
You can use other types of white fish if preferred, such as tilapia, snapper, or cod.
Alternative to White Wine
If you prefer not to use white wine, substitute it with more vegetable stock.
Potato Variations
Starchy potatoes work best for this dish, but you may use another type if necessary.
Keeping it Vegetarian
To make this dish vegetarian, consider using vegetable stock and omitting the fish, adding a variety of seasonal vegetables instead.
Cook techniques
Preparation of Fish
Season fish fillets uniformly with salt and pepper to enhance flavor. Ensure they are of even thickness for consistent cooking.
Preparing Potatoes
Slice starchy potatoes into uniform 4mm pieces to ensure even cooking. Soak in water to reduce browning and remove excess starch, which helps in achieving the desired texture.
Sautéing Aromatics
Melt butter in a skillet over high heat until foamy. Add leeks and garlic, sautéing until softened. This step builds a flavor base for the gratin.
Cooking Potatoes
Add potato slices to the sautéed leeks and garlic. Cook until the potatoes are partially tender, allowing some moisture to escape while seasoning them appropriately.
Deglazing the Skillet
After cooking the potatoes, deglaze the skillet with white wine, allowing it to simmer until nearly evaporated. This adds depth to the dish by incorporating fond from the bottom of the skillet.
Assembling the Dish
Layer seasoned fish atop the cooked potato mixture, pouring cream evenly over the top. This helps in delivering richness and ensuring the fish stays moist during baking.
Baking and Broiling
Bake the assembled dish in a preheated oven until cooked through. Follow with broiling to achieve a golden, crunchy topping that enhances texture.
Resting the Dish
Allow the dish to rest after removing it from the oven. This step helps the juices redistribute, resulting in a more succulent final product.
FAQ
What types of fish can I use in this recipe?
You can use various white fish fillets like barramundi, snapper, tilapia, cod, or salmon.
Can I substitute the white wine used for deglazing?
Yes, you can replace white wine with additional vegetable stock if preferred.
Why do I need to soak the potatoes in water?
Soaking potatoes prevents browning and removes excess starch, which contributes to a better texture in the gratin.
How do I ensure the crunchy topping remains crispy?
Mix panko breadcrumbs thoroughly with olive oil and parmesan cheese, then apply evenly over the dish before baking.
Is it necessary to let the dish rest before serving?
Yes, resting the dish allows the juices to redistribute, ensuring the fish remains moist and flavorful.
Conclusion
This fish and potato gratin dish offers a delightful combination of flavors, with tender, flaky fish nestled atop creamy, seasoned potatoes, all topped with a satisfying crunchy layer. The ensemble of leeks and garlic enhances the dish, making it a comforting and elegant option for any meal.
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