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🍽️ Trout and Potato Gratin

620 kcal · 30 min · 4 servings

Ingredients

• 600 g potatoes
• 600 g trout fillet
• 2 tbsp lemon juice
• 200 g snow peas
• 2 celery stalks
• 1 handful celery greens
• salt
• pepper
• 0.5 tsp granulated broth
• 200 ml heavy cream
• 200 ml milk
• 2 eggs
• 4 tbsp breadcrumbs
• 2 butter
• 1 tsp mustard seeds
• 2 tbsp mustard (medium hot)

Instructions

1. 1. Peel the potatoes and slice them thinly.
2. 2. Rinse the fish fillets under running water.
3. 3. Check the fillets carefully for bones and remove them.
4. 4. Cut the fish into pieces about 5 cm long.
5. 5. Drizzle the fish pieces with lemon juice.
6. 6. Wash the celery stalks thoroughly.
7. 7. Slice the celery into thin rounds.
8. 8. Chop the celery greens coarsely.
9. 9. Wash the snow peas.
10. 10. Cut the snow peas diagonally in half lengthwise.
11. 11. Place a layer of celery in the baking dish.
12. 12. Spread a layer of fish over the celery.
13. 13. Add a layer of snow peas.
14. 14. Place a layer of potato slices on top.
15. 15. Repeat the layering until all ingredients are used up.
16. 16. Whisk the milk with the cream and eggs in a bowl.
17. 17. Season the liquid with salt, pepper, broth, and mustard.
18. 18. Beat the mixture well until it is slightly frothy.
19. 19. Taste the sauce and salt it generously.
20. 20. Pour the sauce evenly over the layered gratin.
21. 21. Coarsely crush the mustard seeds in a mortar.
22. 22. Sprinkle the crushed mustard seeds over the dish.
23. 23. Cover the baking dish tightly with aluminum foil.
24. 24. Preheat the oven to 200 °C top and bottom heat.
25. 25. Bake the gratin in the oven for about 30 to 40 minutes.
26. 26. Toast the breadcrumbs in butter until golden brown.
27. 27. Distribute the toasted breadcrumbs over the finished gratin.
28. 28. Serve the dish hot.

Nutrition per serving

• kcal: 620
• Protein: 36 g · Fett/Fat: 35 g · Carbs: 34 g