The recipe for fish and lemon vegetable gratin by Cyril Lignac
The ingredients for 4 people :
800g potatoes, washed and peeled, cut into pieces and cooked in water 15 minutes before preparing the gratin 1 carrot washed, peeled and grated 2 stalks of celery washed and finely chopped 3 tomatoes, washed and cut into small dice of 1/2 cm 100g of grated old mimolette1 / 2 bunch of chopped parsley1 bunch of chopped chives 1 untreated lemon 300g of haddock fillet cut into cubes 300g of salmon fillet cut into cubes Olive oil Fine salt and freshly ground pepper
To make Cyril Lignac’s recipe for fish and lemon vegetable gratin, you need:
1 salad bowl + mash press or 1 fork 1 salad bowl + 1 microplane + 1 spatula + 1 gratin dish
The preparation steps for the recipe for the gratin with fish and lemon vegetables by Cyril Lignac:
Step 1 : preheat the oven to 190 ° C.
2nd step : place the cooked potatoes in a salad bowl, add a generous drizzle of olive oil, salt and pepper. Mash them with a potato masher or fork. Book
Step 3: in a salad bowl place the grated carrot, the chopped celery, the diced tomatoes with the mimolette and the chopped herbs.
Step 4: add the zest (taken with a microplane or fine grater) and the lemon juice. Mix well. Place the mixture in a gratin dish in an even layer.
Step 5: place the cubes of salmon and haddock on the vegetable mixture. Cover everything with the mashed potatoes. Bake for 20 minutes at 190 ° C. Enjoy straight out of the oven, with a crunchy green salad.
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