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OSTEND-STYLE FISH GRATIN
Ingredients
- 14 oz (400 g) firm fish fillets such as monkfish, salmon, turbot or cod
- 7 oz (200 g) jumbo shrimps (peeled and deveined)
- 4 cups (1 liter) fish stock
- Scant 1/2 cup (100 g) butter
- ½ cup (50 g) all-purpose flour
- ½ cup (100 ml) dry white wine or dry vermouth
- ½ cup (100 ml) heavy cream
- 1 cup (115 g) grated parmesan cheese
- 3 Tbsp chopped fresh parsley
- Salt and ground white pepper to taste
Instructions
- Preheat the oven to 400 F. Grease a 2-pint/5-cup baking dish/casserole dish with some oil. Cut the fish into even cubes
- Bring the fish stock to the boil in a pan. Add the fish cubes, reduce the heat and poach for 2 minutes. If using shrimp, poach for 1 minute, until pink
- As soon as the fish is cooked, lift it out with a slotted spoon and layer in the baking dish
- Season to taste and cover to keep warm. pour the fish stock into a measuring cup
- Melt the butter in a pan over medium heat. When it foams, whisk in the flour and stir for 2 minutes
- Stirring all the time, add a generous 2 cups of the reserved fish stock in a steady stream, saving the rest to thin the sauce later if necessary. Add the wine or vermouth in the same way. Simmer for 3 minutes, stirring, then add the heavy cream. Season and simmer for 1 minute longer. Thicken with more fish stock if you find the sauce is too thick
- Remove from the heat and add the grated cheese, reserving 3 Tbsp for topping. Stir in the shrimp, with 1 Tbsp of the parsley, and spoon evenly over the fish. Sprinkle with the reserved cheese
- Bake for 10-15 minutes, until the cheese melts and turns golden. Sprinkle with the remaining parsley and serve with crusty bread if you have some
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