Fish Gratin with Duchess Potatoes
- 600 g (21.2 oz) skinless white fish fillets (cod or halibut)
- 1.5 tsp (7.5 ml) fine sea salt
- 1 tsp (5 ml) freshly ground black pepper
- 1 medium lemon (zested and juiced, plus 4 thin slices for topping)
- 150 g (5.3 oz) sugar snap peas, trimmed and halved
- 1 small bunch fresh parsley (20 g / 0.7 oz), finely chopped
- 400 g (14.1 oz) Yukon Gold potatoes, peeled and quartered
- 40 g (2.7 tbsp / 1.4 oz) unsalted butter, softened
- 1 large egg yolk
- 125 ml (1/2 cup / 4.2 fl oz) heavy cream (36% fat)
- 75 g (3/4 cup / 2.6 oz) grated Gruyère cheese
- Nutmeg (a pinch, freshly grated)
- Butter (for greasing the baking dish)
1. Preheat the oven to 190°C (375°F). Grease a 2-quart oval or rectangular baking dish with butter.
2. Place the potatoes in a saucepan, cover with cold water, and add 1 tsp salt. Bring to a boil and cook for 15–18 minutes until tender. Drain well.
3. While the potatoes are cooking, season the fish cubes with 1/2 tsp salt, 1/2 tsp pepper, and half the lemon juice. Arrange in a single layer in the prepared dish.
4. Toss the snap peas with 1 tbsp lemon juice, half the chopped parsley, and a pinch of salt. Scatter evenly over the fish. Place lemon slices on top.
5. For the Duchess potatoes, mash the hot potatoes until smooth. Add butter, egg yolk, cream, 1/2 tsp salt, 1/2 tsp pepper, nutmeg, and remaining lemon zest. Beat with a hand mixer until light and fluffy. Stir in half the Gruyère cheese.
6. Spoon the potato mixture over the fish, spreading evenly. Sprinkle the remaining Gruyère on top.
7. Bake for 25 minutes until the top is golden and the fish is flaky. Broil for 2–3 minutes for extra color if needed.
8. Let stand for 5 minutes. Garnish with reserved parsley and serve warm.
- oven
- baking dish
- cutting board
- knife
- bowl
- spoon
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