Monday, 14 May 2012

A Tuesday Recipe - Gratin au poisson fume

Smoky fish bake

A really tasty mid week dish. The recipe allows for some flexibility and experimentation with different types of fish and cheese, even the potato can be boiled or roasted. I used pollock in this dish although the original recipe suggested smoked haddock which was three times the price. 
Again I must acknowledge the expertise of Rachel Khoo and 'The Little Paris Kitchen' For anyone who struggle with bechamel sauce this recipe and instructions seem foolproof, well this fool managed. I think the secret is two fold - make sure the milk is lukewarm and never have the heat too high when simmering.

God Bless