Fish Gratin

A super-tasty dish that comes together in a flash. In a cream sauce, fish, mushrooms, and eggs are baked together. If desired, serve with mashed potatoes.

Ingredients

• 1 bouquet garni (parsley, thyme, and bay leaf)
• 1 knob butter
• 1 tablespoon vinegar
• 100g grated Comté or Gruyere cheese
• 200g creme fraiche
• 250g button mushrooms, washed and sliced
• 3 hard-boiled eggs, peeled and quartered
• 3 liters salted boiling water
• 40g butter
• 800g fish fillets (cod, halibut, hake or sole, etc)
• salt and pepper to taste

Method

Preheat the oven to 240 C / Gas 9.
In a large saucepan over high heat, bring the water to a boil with the bouquet garni and vinegar. Add fish and cook for 10 minutes. Remove from the stock with a slotted spoon and drain.
In a large and lightly greased baking dish, place the mushrooms, boiled eggs, and fish. Top with creme fraiche, season with salt and pepper. Sprinkle with the grated cheese and add a few knobs of butter.
Bake for about 10 minutes, until the cheese is melted and bubbly.