Fish gratins
Fish second courses
These gratins are delightfully, at once, all of the following: Simple and quick to prepare, elegant, and comforting. You will need individual gratin dishes, about 5 or 6 inches oval or round, preferably. As an aside, there are many potential variations here! (think thinly sliced mushrooms, chopped herbs..) These are provencal in theme, but I've done so many others. The key is, all ingredients must be thoroughly cooked in the time it takes the fish to roast. For crispier potatoes, add them to the oven in their gratin dishes, ten minutes before all the rest of the ingredients. I make these when I really don't feel like cooking OR going out.
Share:
0
15
0
Comments