17
fish Pie au GraTin
300 g cod filet
Mashed potatoes
10 large potatoes
50 g butter
5-10 cl double cream
1 egg yoke
Salt and pepper to taste
Garnish
100 g pealed shrimps
Grated cheese (optional)
Finely chopped dill
Peel and boil the potatoes. Mash and add the egg yoke, butter and cream
– mash and mix while hot! Season to taste.
Peel and finely chop the shallot and place in a saucepan with the wine;
boil and reduce by half. Add the cream and stock. Bring to boil and
simmer for 5 minutes, thicken with a little potato flour mixed in water.
Add the dill.
Grease the Omnia food holder. Place the fillets of cod in the holder and
season. Cover evenly with the mashed potatoes pushing the mashed
potatoes slightly up the sides and cover with the sauce. Cover with the
oven lid and allow to bake on a low heat for 15-20 minutes. Place the
shrimps on the top and sprinkle with the cheese when the fish is ready.
Bake for 4-5 more minutes.
Remove from the heat and sprinkle with the finely chopped dill. Serve hot.
Sauce
1 small shallot
30 cl dry white wine
25 cl double cream
½ fish stock cube in 5 cl water
Cornflour
Finely chopped dill
Alternative sauce: 1 pkt hollandaise
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