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Provençal fish gratin
Gratin based on fish in Bouillabaisse style.The fish is, of course, combined with potato and Provençal herbs. The gratin is topped with panko and green herbs before going into the oven. The typically Italian 'pergamena di pane' completes the dish.
Tip from the sommelier: Serve a Vermentino with this dish. This will nicely complement the dish with, among other things, the aromas of grapefruit.
Ingredients
800gfish mix
800gMediterranean-style potato gratin
panko with green herbs
150globster bisque
Parchment bread
Preparation
- Grill the fish mix and season with salt and pepper.
- Mix in the gratin, along with the bisque.
- Blend with a hand blender to a slightly coarse texture.
- Spoon the mixture into small dishes.
- Sprinkle some herb panko on top and heat at 180°C.
- Place the parchment bread on a baking tray.
- Drizzle with a little olive oil and heat briefly at 180°C.
- Serve this alongside the gratin.
