Fish gratin with orange-fennel salad

Name: fish gratin with orange-fennel salad
Total time: 30 min
Yield: 4
Ingredients: 500 milliliters fish stock; 500 gram cod fillet; 25 gram butter; 25 gram flour; 300 milliliters milk; 50 gram mature cheese; cayenne pepper; 1 tablespoon chives; 1 spring / forest onion; 2 tablespoon Parmesan cheese; Brown bread; 2 orange for the salad; 1 fennel bulb for the salad; 1 Red onion for the salad; 2 tablespoon olive oil for the salad; 12 black olive for the salad

Ingredients

Directions

Preheat the oven to 180ºC.
Heat the stock and poach the fish for 2-3 minutes. Scoop out of the pan and spread over the dishes.
For the salad, clean 1 orange and grate 1 teaspoon of the peel. Peel the 2 oranges thick and divide them into wedges. Collect the juice.
Divide the orange, fennel, red onion and olives over 4 dishes.
Mix orange juice and grate with the olive oil, salt and pepper and sprinkle the salad with this dressing.
Melt the butter and add the flour. Add the milk in portions and stir to a smooth sauce. Mix in the aged cheese, cayenne pepper and chives.
Spread the cheese sauce over the fish in the dishes and sprinkle with the Parmesan cheese. Grate in the middle of the oven in 10-12 minutes.
Serve the fish gratin with the salad and bread.