Thursday, August 28, 2014

Fish, Leek, & Potato “Gratin” Casserole

Thanks to Joanne and Eric in Aspinwall for this versatile recipe.  Already made it and enjoyed it last night! An answer for Leeks!

NYT’S or Williams-Sonoma or other websites
Here is the version I made with what I had on hand.
Cook time:  1 hour 30 minutes.  Serves 4.

375 degree oven
Grease large oval gratin or baking dish.

1 ½ pounds white potatoes (peeled or not)
Cut crosswise into THIN uniform slices, half size of leeks.
Arrange half potato slices in greased dish, overlapping to cover bottom.
Season lightly with salt & white pepper.

2 well-washed, halved & rinsed leeks
Cut leeks into slices twice as think as sliced potatoes.
OPTIONAL:  Lightly sauté leeks for 3-4 minutes or until soft.
Scatter half the leeks over the potato slices.

1 pound Cod, Haddock or other white fish fillets, thickly sliced on the diagonal
Salt & white pepper fish to taste.
Arrange over leeks.
Top with remaining leeks.
Top with remaining potatoes.
Season with salt & pepper.

1 cup heavy cream or other dairy
OPTIONAL:  Can replace dairy with chicken or vegetable broth, clam juice, &/or white wine.
Pour evenly over layers.

Bake 40 minutes.
Remove from oven & spoon liquid over potatoes.
Bake 20 minutes or until potatoes are tender.
Let stand for 10 to 15 minutes.

OPTIONS: 
Saffron strands; lemon or lime juice, slices, or zest; garlic; sautéed onion &/or celery; diced tomato; mushrooms; grated cheese; bacon; ham; crumbled sausage; thyme; parsley; bay leaf; nutmeg; curry; capers; chives; dill; cayenne; jerk

ALTERNATIVES:
Add cream to sautéed leeks, cooking until it bubbles thickly. Cool and purée until smooth.
To make more like a soup add 1 1/2 cups cream & 14 ounces chicken broth & cube/dice potatoes.
Can top with bread crumb & butter topping.

Can serve with sourdough bread or salad.

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