Creamy Fish on Potato Gratin

Introduction

Creamy fish on potato gratin is a delightful dish that combines tender fish fillets with rich, creamy potatoes. It’s perfect for a family dinner or a gathering with friends. The savory flavors blend beautifully, making each bite a joy. If you’re a fan of seafood and comfort food, this recipe is a must-try!

Why Make This Recipe

This recipe is not just about taste; it’s also a wholesome meal. The fish provides valuable protein and omega-3 fatty acids, while the potatoes add comforting carbs. The creamy sauce makes it feel indulgent, even though it’s relatively simple to prepare. Plus, it is an appealing dish that looks as good as it tastes—perfect for impressing guests or treating your family.

How to Make Creamy Fish on Potato Gratin

Ingredients:

4 x 160g/5oz white fish fillets (~2cm / 0.8" thick, skinless – barramundi, snapper, tilapia, cod, salmon – Note 1)
1/2 tsp cooking/kosher salt
1/4 tsp black pepper
3 tbsp / 50g unsalted butter
2 large leeks (white and pale green part only, washed, cut in half lengthways, sliced 5mm / 0.2" thick OR 2 onions – Note 2)
3 garlic cloves (minced)
2 medium starchy potatoes (250g / 8oz each, peeled – Note 3)
3/4 tsp cooking/kosher salt
1/2 tsp black pepper
1/2 cup dry white wine (any type, substitute with more vegetable stock – Note 4)
1/2 cup vegetable stock/broth (low sodium)
1 cup thickened/heavy cream
3/4 cup panko breadcrumbs
2 tbsp extra virgin olive oil
1/4 cup parmesan (finely shredded)

Directions:

Preheat the oven to 180°C/350°F (160°C fan) with a shelf in the middle.
Cut the potatoes into quarters and then slice them 4mm / 1/6" thick. Place the cut potatoes in a bowl of water to prevent browning and remove excess starch. Drain before use.
In a bowl, mix panko and olive oil. Then stir in the parmesan.
Sprinkle salt and pepper on both sides of the fish fillets and set them aside.
Melt butter in a large oven-proof skillet over high heat until foamy. Add leeks and garlic; cook for 3 minutes.
Add the sliced potatoes, salt, and pepper. Cook for 6 minutes, stirring regularly until the potatoes are half cooked.
Pour in the white wine and simmer until mostly evaporated (about 1 minute). Add the stock and simmer for about 1.5 minutes more until reduced by half.
Turn off the stove. Place the fish on top of the potatoes, presentation side up. Pour the cream over the fish and sprinkle with panko breadcrumbs.
Bake for 30 minutes; the fish will stay succulent.
Switch to the oven grill on high and move the skillet to the top shelf. Grill for 4 minutes or until the top is golden.
Remove from the oven, let it rest for 5 minutes, then serve. Enjoy every mouthful!

How to Serve Creamy Fish on Potato Gratin

Serve this dish warm, straight from the oven. It pairs nicely with a simple green salad or steamed vegetables. The creamy sauce is rich enough that a fresh side can balance the meal.

How to Store Creamy Fish on Potato Gratin

Store any leftovers in an airtight container in the fridge for up to three days. To reheat, place it in the oven at a low temperature until warmed through.

Tips to Make Creamy Fish on Potato Gratin

Use fresh fish for the best flavor and texture.
Feel free to customize the creamy sauce with herbs like dill or parsley.
Make sure to slice the potatoes evenly so they cook at the same rate.

Variation

For a twist, you can replace the fish with cooked chicken or even add vegetables like spinach or mushrooms into the mix for a heartier dish.

FAQs

Can I use frozen fish?
Yes, you can use frozen fish fillets. Make sure to thaw them properly before cooking.
What can I substitute for white wine?
You can use extra vegetable stock instead of white wine for a non-alcoholic version.
Can I make this dish ahead of time?
Yes, you can prepare the potato and fish combination and store it in the fridge. Then, bake it just before serving.

This creamy fish on potato gratin is not just a meal; it’s a comforting experience you’ll want to make again and again. Happy cooking!