How To make Gratin Of Walleye
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. -----
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Mini Potato Dauphinoise (Gratin Stacks)
Everything is better in mini form....and it especially holds true for cheesy potato!!! Right? :)
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Baked fish on potato gratin: the second dish easy and very tasty!
INGREDIENTS
1kg of potatoes
70g (3/4 cup) of parmesan
Parsley
Salt
Pepper
5 pieces of dorade fillets
Extra virgin olive oil
METHOD
1. Peel and transfer the potatoes to the pot with water. Let them boil for 30 minutes and remove them from the heat. Transfer to the bowl.
2. Transfer potatoes to the bowl and mash them. Add the parmesan, parsley, salt, and pepper and mix with a spatula to combine.
3. Arrange dorade fillets on the baking tray covered with parchment paper. Season with salt and pepper and add a drizzle of extra virgin olive oil and parsley.
4. Add the prepared potatoes into the potato press and press them to cover the dorade fillets.
5. Add a drizzle of olive oil and transfer to the oven. Bake at 180°C/360°F for 25 minutes.
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Home Foodie - Easy Baked Fish Au Gratin
Leek Gratin Recipe | A Well-Seasoned Kitchen®
Leek Gratin - easy to prepare, full of flavor, and great year round on special days, from Easter to Thanksgiving!Chopped hard-boiled eggs are topped with sautéed leeks and a Parmesan-Cheddar cheese sauce. Leeks are in the same family as onions and shallots, but are milder and a bit sweeter, which is why I love them in this gratin dish. Prepare earlier in the day, then pop in the oven to bake just prior to serving. What could be easier? Find the recipe and more cooking inspiration here:
Seafood potatoes au gratin: this recipe is a must-try!
This recipe is just amazing! INGREDIENTS
• 4 potatoes
• 450g shrimp (boiled)
• 450g shrimp (raw)
• 1 diced onions
• 2 tsp chopped garlic
• 4 tsp butter
• 4 tsp flour
• 3 cups mozzarella
• 1 cup cream
• 1 tsp onion powder
• 30g shrimp and crab boil sauce
• salt
• pepper
• green onions
METHOD
Chop potatoes. Boil potatoes for 5 minutes. Melt the butter.
Add onions and garlic. Add flour and mix. Pour in milk. Stir until the sauce thickens. Add 1 cup of cheese and mix until the cheese has melted.
Throw crayfish and raw shrimp along with liquid crab sauce, onion powder, salt, pepper.
Pour into a saucepan and put a small amount of cheese sauce on the bottom. Then add half the potatoes.
Then evenly distribute half of the seafood, sprinkle with cheese and pour over the sauce.
Repeat these layers again, ending with cheese sauce. Sprinkle with cheese.
Cover with baking paper and bake for 25-30 minutes at 180 ° C / 350 ° F. Remove from the oven, sprinkle with the remaining cheese and bake. Garnish with green onions.
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The Very Best Potatoes Au Gratin Recipe
Thinly sliced potatoes are combined with butter, cream and tons of cheese before being baked to a bubbly, golden perfection. Simple to prepare and fantastic for entertaining.
----------------------------------------FULL RECIPE BELOW--------------------------------------
INGREDIENTS
3 ounces Butter
1 garlic clove minced
4 tablespoons cornstarch
1 teaspoon kosher salt
1/2 teaspoon fresh ground pepper
2 cups low-fat milk
2 cups shredded white cheddar
5 cups thinly sliced yukon gold potatoes
INSTRUCTIONS
Preheat oven to 350°.
In a large saucepan, melt the butter over low heat. Stir in the garlic and cook 1 minute. Whisk in the cornstarch, salt and pepper until smooth.
Gradually add the milk and bring to a boil. Cook the sauce stirring constantly until thickened, approximately 2-3 minutes.
Remove from heat and stir in 1 1/2 cups of the cheese until melted. Stir in the potatoes.
Transfer to a 2 quart baking dish coated with cooking spray. Sprinkle with the remaining cheese. Cover and bake 30 minutes. Uncover and bake an additional 30-45 minutes or until the potatoes are tender and the sauce is golden brown and bubbling.
Remove from the oven and allow to stand 5-10 minutes before serving.
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