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🍽️ Seafood Ragout with Crispy Potato Crust

753 kcal · 30 min · 4 servings

Ingredients

• 200 g floury potatoes
• 40 ml hot milk
• 2 tbsp medium-hot mustard
• 2 tbsp butter
• salt
• nutmeg
• 600 g fish fillet (e.g. cod)
• 200 g shrimp (ready for cooking)
• 1 stalk leek
• 40 g butter
• 40 g flour
• 400 ml fish stock
• 250 ml whipping cream
• 80 g grated cheese (e.g. Alpine cheese)
• 2 tbsp freshly chopped parsley
• salt
• pepper
• nutmeg
• butter (for the dish)

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Place the potatoes in salted water.
3. 3. Cook the potatoes for about 30 minutes until tender.
4. 4. Preheat the oven to 200 degrees Celsius.
5. 5. Set the oven to conventional heat (top and bottom heating).
6. 6. Grease one large or four small baking dishes with butter.
7. 7. Wash the fish fillets.
8. 8. Pat the fish fillets dry with a kitchen towel.
9. 9. Cut the fish fillets into large cubes.
10. 10. Mix the fish cubes with the shrimp.
11. 11. Transfer the fish and shrimp mixture into the prepared baking dishes.
12. 12. Wash the leeks.
13. 13. Remove the green tops and root ends from the leeks.
14. 14. Slice the leeks into rings.
15. 15. Melt butter in a frying pan.
16. 16. Sauté the leek rings in the hot butter.
17. 17. Sprinkle flour over the leek rings.
18. 18. Deglaze the pan with fish stock.
19. 19. Add cream to the pan.
20. 20. Simmer the sauce while stirring for about 10 minutes until thickened.
21. 21. Adjust the amount of fish stock if necessary.
22. 22. Stir half of the cheese into the sauce.
23. 23. Finely chop the parsley.
24. 24. Stir the parsley into the sauce.
25. 25. Season the sauce with salt.
26. 26. Season the sauce with pepper.
27. 27. Season the sauce with nutmeg.
28. 28. Pour the sauce over the fish mixture in the baking dishes.
29. 29. Bake the dishes in the oven for about 20 minutes.
30. 30. Drain the cooking water from the potatoes.
31. 31. Peel the potatoes.
32. 32. Press the potatoes through a potato ricer.
33. 33. Let the mashed potato mixture steam off excess moisture.
34. 34. Warm the milk.
35. 35. Stir the hot milk into the potatoes.
36. 36. Add mustard to the potatoes.
37. 37. Stir the mustard into the potatoes.
38. 38. Add butter to the potatoes.
39. 39. Stir the butter into the potatoes.
40. 40. Season the potato mixture with salt.
41. 41. Season the potato mixture with nutmeg.
42. 42. Spread the potato mixture evenly over the ragout.
43. 43. Sprinkle the remaining cheese over the ragout.
44. 44. Set the oven temperature to 220 degrees Celsius.
45. 45. Gratin the ragout in the oven for about 10 minutes.
46. 46. Remove the ragout from the oven.
47. 47. Serve the ragout hot.

Nutrition per serving

• kcal: 753
• Protein: 56 g · Fett/Fat: 49 g · Carbs: 21 g