Fish gratin with prawns and dill

I am one of those girls that like my meat. I like fish too though, but need to eat it more often. And this is the way forward – fish cooked in the oven covered by a nice sauce.

This dish has typical Scandinavian f;avours with prawns, dill and chives, and also some dijon mustard to give it a little zing.

Fish gratin with prawns, serves 2-3

3 tilapia fillets

100 g peeled Icelandic prawns

Sauce:

2 tbsp butter

1,5 tbsp flour

500 ml milk

150 ml cream

1,5 tsp dijon mustard

1/2 fish stock cube

salt, white pepper

freshly grated nutmeg

1/2 bunch dill, chopped

1/2 bunch chives, chopped

Mashed potatoes:

ca 400 g potatoes

100 g butter

salt, white pepper

Butter a dish and place the fish fillets in it. Cook the potatoes very soft in water. Drain and mash with the butter. Season.

Melt the butter for the sauce in a non-stick saucepan. Whisk in the butter. Add the milk little by little, while stirring, until it is all added and the sauce has thickened. Add the cream and stock. Let the sauce thicken and add the mustard, salt and white pepper. Add the herbs at the end.

Pour the sauce over the fish and place the dish in 180C oven for about 5 minutes. Remove from oven and pipe the mashed potatoes around the edges of the dish. Add Scatter the prawns in the middle of the dish. Cook for another 10-15 minutes in the oven. Serve straight away with some green beans.

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