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How To make Gratin Of Walleye

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2 lb Walleye fillets 5 tb Cooking oil
2 tb Parsley, minced 1/2 c Bread crumbs
Salt and pepper 2 Cloves garlic, chopped fine 2 tb Capers (W/juice) 1/2 ts Powdered thyme
2 Green peppers
Roasted peppers lend a wonderful flavor to fish dishes. Prepare this dish in a shallow baking dish or baked in individual gratin dishes if available. Wash and pat the fillets dry, then dice into 1-inch squares. Season with salt and pepper. Wash, then dry the green peppers and roast them under the broiler, turning them as the skin blackens. Place the peppers in a paper bag, seal by twisting the top, and set aside for 5 minutes or so. Then remove and, with finger, push and pinch off most of the blackened skin. Cut in half, remove the seeds and stems and slice into thin strips. Put the oil in a big skillet and saute the garlic until it is translucent. Then scrape in the fillet squares from your cutting board, turn up the heat, and cook, stirring constantly for about 5 minutes. Off heat, add and mix thoroughly the peppers, parsley, capers, and half the bread crumbs into which you have mixed the thyme. Spoon into baking dish and sprinkle the rest of the crumb-thyme mixture over all, and place under the broiler for a minute or two to brown. Serve with tossed salad and baked potatoes. -----

How To make Gratin Of Walleye's Videos

Super Easy Fish Pie | Jamie Oliver - AD

This is a paid for Ad. This quick and delicious fish pie is full of flavour and lighter than traditional recipes. The usual white sauce is replaced with a colourful, fresh and zingy tomato salsa with a chilli kick. Topped with perfectly piped mash and cooked until golden, crispy and steaming hot. A winner of a family meal.

For more information on the Jamie Oliver bakeware featured in this video click here:

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Spicy Crab Cakes |
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Pan-Seared Salmon | jamieol.com/PanSearedSalmon

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Baked Fish Au Gratin | #Madalicious

Bake it 'til you make it! Try this #Madalicious Baked Fish Au Gratin!

BAKED FISH AU GRATIN

Ingredients:

1-1/2 kg cream dory fish fillets
1 tsp iodized fine salt
1/2 tsp pepper
1 tbsp calamansi juice
1/4 cup DARI CREME CLASSIC, melted

Topping
1/2 cup Japanese breadcrumbs
2 tbsp minced garlic
1/4 cup chopped parsley
1/2 cup MAGNOLIA REAL MAYONNAISE
1 (185 g) pack grated MAGNOLIA QUICKMELT CHEESE

Procedure:

1. Preheat oven to 350° F. In a bowl, combine bread crumbs, garlic, parsley, mayonnaise, and grated cheese. Set aside.
2. Season fish fillets with salt, pepper and calamansi juice. Arrange fish in an oven proof serving dish and pour melted margarine.
3. Spread topping on top of fish fillets. Bake for 20 minutes or until golden brown.

Makes 8 servings.

Link to recipe:

For queries, visit homefoodie.com and scroll down to the “Ask the Chefs” section.

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Mini Potato Dauphinoise (Gratin Stacks)

Everything is better in mini form....and it especially holds true for cheesy potato!!! Right? :)

PRINT RECIPE:

Au Gratin Recipe | Veg AuGratin Recipe

Au Gratin is a french delicacy served with warm toasted bread. Au Gratin has all your favorite vegetables dunked in a cheesy white sauce with a crusty golden top.

For more detailed description with step by step pictures check here:
Stove Top Version Video:

My Amazon recommendations :

Ingredients:
1 cup potato
3/4 cup carrot
1/4 cup green peas
1/2 cup cauliflower
1/2 cup beans
*I used carrot,beans,potatoes, cauliflower and peas(3 cups in total)
1/2 cup cheese + 2 tbsp
For the white sauce:
1/4 cup butter
1/4 cup flour
2 cups milk
1/2 tsp crushed pepper
1/4 tsp nutmeg powder
salt to taste

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DLM Recipe Potato Gratin with Gruyére & Créme Fraîche

Amazing-ness for your table: Potato Gratin with Gruyére & Créme Fraîche! dorothylane.com/Bl…/6-easter-recipes

Creamy baked fish on potato gratin

This is a one-pan meal with fish baked on top of a potato gratin in a creamy sauce with a golden crunchy topping. It's a cross between a casserole, gratin and a pie. This is a fabulous cosy, rustic oven baked fish recipe that's effortless yet company worthy!

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Creamy baked fish on potato gratin - easy, cosy deliciousness

4 x 160g/5oz white fish fillets, ~2cm / 0.8 thick, skinless (barramundi, snapper, bass, tilapia, cod) – sprinkled with 1/2 tsp salt & 1/4 tsp black pepper
POTATO GRATIN:
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 large onions
3 garlic cloves, minced
2 medium starchy potatoes (250g/8oz each), peeled, cut into quarters then sliced 4mm / 1/6 thick.
3/4 tsp salt, 1/2 tsp black pepper
1/2 cup dry white wine, any type (sub more veg stock)
1/2 cup vegetable stock/broth, low sodium
1 cup thickened/heavy cream
CRUNCHY TOPPING – mix: 3/4 cup panko breadcrumbs, 2 tbsp extra virgin olive oil, 1/4 cup parmesan finely shredded

1. Melt butter in large 30cm/12” skillet over medium high. Cook leek & garlic 3 min. Cook potatoes, salt + pepper 6 min until they become a bit translucent (still firm but semi-cooked). Turn up to high, add wine, reduce by 75%. Add stock, reduce by half.
2. Turn stove off, place fish on top, pour cream all over. Sprinkle with breadcrumbs, bake 180°C/350°F (160°C fan) for 30 min (the fish will be succulent!!!) then grill/broil on highest shelf on high for 4 min to make the top golden.

#recipetineats #onepandinner #bakedfish

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