If you start with the French language, the word "Gratin" has infinite meanings... "The base and toppings can be anything... the main thing - "gratin", which gives the sauce" béchamel", a certain temperature regime and crust... (Speak French) I took as a basis the different recipes and sweet and sour sauce, which are the "traditional" continents and "non-traditional", but nonetheless tasty for most! I hope you will like this recipe.
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
Ingredients
- 500 gram Fish lean, fillet. I have-cod
- 1 jar Tomatoes canned, slices
- 10-15 pieces Green olives
- 8-10 pieces Prunes
- 1 tablespoon Capers can be replaced with pickled cucumber
- 4-6 slices Ham smoked, thin sliced
- 2 pieces Croutons or toasted bread
- 2 tablespoons Parmesan cheese
- 0,5-1 teaspoon Sugar
- Salt
- Black pepper
Ingredients
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Instructions
- Put the oven on heating-200-230°C. Cut the fish fillet into portions, add salt and pepper.
- Sauce: add capers and olives, cut into rings, into canned tomatoes, cut into slices (finished product). (Capers can be replaced with 1 pickled cucumber). Add to the sauce 0,5-1 tsp sugar.
- Wrap the fish fillet with smoked ham (if you think this combination is very unusual - skip this step). Put the envelopes with fish in a baking dish. The sauce between the fish and the remaining fish.
- Put the prunes on the fish.
- Crumble the crackers and sprinkle the gratin. Sprinkle with Parmesan cheese on top. Bake for 20-25 minutes. Smoked ham gives an interesting taste to fish. A sweet and sour sauce with prunes and Parmesan give the dish a peculiar range of flavors. This gratin is delicious on its own, does not require a side dish or salad. Bon appetit!
