Filter
Reset
Sort ByRelevance
DEWEESE
Fish gratin with orange-fennel salad
Share
Tweet
Pin
Whatsapp
Print
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.
-
20 minMain dishonion, garlic, minced beef, medium sized egg, traditional olive oil, potato slices, Broccoli, parsley,hamburgers with baked potatoes and broccoli
-
30 minMain dishonions, garlic, olive oil, dried tarragon, veal steaks, pepper, fresh parsley, black olives, dry white wine, baking flour to pollinate,veal with tarragon onions sauce
-
30 minMain dishBroccoli, Spaghetti, coalfish fillet, olive oil, garlic, anchovy fillets, lemon, spicy cheese,coalfish with broccoli
-
55 minMain dishDutch pepper steaks, curry, sweet potatoes, sunflower oil, butter, water,steak with fries of sweet potato
Nutrition
520Calories
Sodium0% DV0g
Fat35% DV23g
Protein78% DV39g
Carbs12% DV36g
Fiber0% DV0g
Loved it