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

Utensils :

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.

Read also :

⋙ All in the kitchen: the recipe for vegetable tian by Cyril Lignac

⋙ All in the kitchen: the recipe for endives with ham and maroilles by Cyril Lignac

⋙ All in the kitchen: the recipe for coconut beans with tomato and baked sausages from Cyril Lignac