Fish Gratin With Vegetables Recipes

ROOT VEGETABLE GRATIN

Steps:

• Preheat the oven to 350 degrees F. Butter a 13-by-10-by-2 1/2-inch baking dish.
• Heat 2 tablespoons of olive oil in a large (12-inch) saute pan over medium heat, add the onion and fennel and cook for 10 minutes, tossing occasionally, until lightly browned and tender. Add the garlic and cook for one minute.
• Meanwhile, in a large bowl, combine the onion mixture, sweet potatoes, celery root, Yukon Gold potatoes, cream, chicken stock, Gruyere, thyme, 1 tablespoon salt and 1 1/2 teaspoons pepper. Pour the mixture into the prepared baking dish and press lightly so the vegetables lie flat all the way to the edge. Combine the bread crumbs and 2 tablespoons of olive oil and distribute evenly on top. Bake uncovered for 1 1/2 hours, until the vegetables are very tender when tested with a small knife and the top is browned and bubbly. Allow to set for 15 minutes and serve hot.
• Make ahead: Bake in advance and reheat while the turkey rests, or assemble the dish, cover and refrigerate for up to 24 hours, then bake before serving.

SALMON FILLET EN PAPILLOTE WITH JULIENNE VEGETABLE

Steps:

• Take a 15 by 36-inch piece of parchment paper and fold in 1/2 like a book. Draw a large 1/2 heart on paper with fold of paper being the center of the heart. Cut out heart and open. Lay fennel, leeks, carrots, and snow peas on parchment in center to 1 side of fold. Mix together salt, pepper, and ground coriander. Sprinkle vegetables with 1/2 of salt, pepper, and coriander. Lay salmon on top of vegetables and season with remaining salt, pepper and coriander. Top with the orange wedges and sprinkle with vermouth. Fold other side of heart over fish and starting at top of heart shape, fold up both edges of parchment, overlapping folds as you move along. Once you reach the end tip, twist several times to secure tightly. Place on microwave safe plate and cook for 4 minutes, on high in microwave, or until fish reaches 131 degrees. Open parchment carefully and serve for a complete meal.

FISH GRATIN WITH VEGETABLES & PRAWNS (GRATíNERAðUR FISKUR MEð GRæNMETI OG RæKJUM)

Steps:

• Heat the oven to 180C/160C fan/ gas 4 and butter an ovenproof baking dish (ours was 4cm deep). Cook the rice in a pan of lightly salted boiling water for 12 mins until tender, then drain and tip into the base of the prepared dish.
• Cook the carrots in a pan of boiling water for 10-12 mins until just tender, or tip into a heatproof bowl with a splash of water and microwave for 2-3 mins. (If you're using canned or frozen carrots, you can skip this.) Mix the carrots with the leeks and spoon this over the rice, spreading it out to cover.
• To prepare the fish, remove the skin and any pin bones, then cut it into pieces. Arrange the fish over the vegetables, then scatter over the prawns.
• Mix the egg yolks, mayo, crème fraîche and cheese together, and season.
• Tip the egg whites into a clean bowl and beat with an electric whisk to stiff peaks. Gently fold the whipped egg whites into the mayonnaise mixture, then spoon this over the layer of fish and prawns in the dish. Spread it out with a spatula or the back of the spoon so it completely covers the fish. Bake for 20-25 mins, or until the topping is lightly golden brown. Leave to stand for a few minutes, then serve straight from the dish.

MEDITERRANEAN FISH GRATINS

Steps:

• Heat the oil in a large, wide non-stick saucepan or sauté pan and gently fry the onion, fennel, garlic and coriander seeds for 15 mins, stirring regularly until the vegetables are softened and lightly coloured. Pour the wine into the pan and add the tomatoes, tomato purée, saffron and bay leaf. Season and bring to a gentle simmer. Cook for about 15 mins, stirring occasionally, until thick.
• Heat oven to 220C/200C fan/gas 7. Stir the lemon juice and most of the parsley into the tomato mixture, pop the raw fish pieces and prawns on top and stir well. Cover tightly with a lid and simmer gently over a medium heat for 4-5 mins or until the fish is almost cooked. Stir a couple of times as the fish cooks, taking care not to let it break up.
• Ladle the hot tomato and fish mixture into 6 individual pie dishes - they will each need to hold around 350ml. Mix the cheese, breadcrumbs, remaining parsley and a little ground black pepper together and sprinkle over the top. Bake on a baking tray for 20 mins or until the pies are golden brown and bubbling. Serve with green salad, if you like.