John Myers
Ingredients for 2 servings:
- 250 g Skrei fillet(s) (winter cod) or other firm fish fillet
- 16 shrimp(s), peeled
- 100 g mussels, frozen, shelled, pre-cooked
- 3 shallots
- 1 clove(s) garlic
- 250 g mushrooms
- 1 organic lemon(s), zest and juice
- 50 g Emmental cheese, grated
- 50 g hard cheese (Grana Padano), grated
- 100 ml fish stock
- 250 ml dry white wine
- 2 tbsp sour cream or crème fraîche
- 2 tbsp cornstarch or sauce thickener, more or less if needed
- Clarified butter or oil for frying
- salt and pepper
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour
gratinated with Emmental and Grana Padano
Rinse the fish, mussels, and shrimp, pat dry with paper towels, and season with salt and pepper. Sprinkle with lemon juice, if desired. Finely chop the shallots and garlic. Slice the mushrooms. Preheat the oven to approximately 150 degrees Celsius (top/bottom heat). Add a little butter or oil to a pan and fry the Skrei briefly for 30 seconds on each side over medium heat. The fish doesn’t need to be cooked through. Remove from the pan and set aside. Fry the shrimp for approximately 30 seconds on each side, remove from the pan, and set aside. If desired, add a little more butter/oil to the pan and sauté the shallots and garlic. Then add the mushrooms and fry for approximately 5 minutes. Pour in the wine and fish stock. Add the sour cream and stir. Bring to a boil and simmer over low heat for 2-3 minutes. Add cornstarch or a thickener until the sauce is smooth. Season with salt and pepper. Add 1 teaspoon each of lemon juice and 1 teaspoon of lemon zest and season to taste. Use more lemon juice and zest to taste. Mix the Emmental and Grana Padano cheeses. Add the fish, mussels, and shrimp to the mushrooms in the sauce and stir gently. Sprinkle the Emmental and Grana Padano mixture over the fish pan and bake everything in the oven for about 10 minutes. Serve with baguette and a glass of Aperol Spritz.
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