Potato: POTATO GRATIN with Whipped Cream

PREPARATION:

1. The entire dish is prepared in 75 minutes. The gratin takes the longest and should therefore be prepared first. So first peel the potatoes with the peeler and cut into thin slices on a vegetable slicer. Peel off the outer layer of the spring onions and cut into very fine slices. Remove the stalks of the wild garlic leaves and first cut the leaves into strips 4-5 times and then the strips into very fine strips. Preheat the oven to 200 ° O / U heat (no hot air).
2. Peel the carrots with the peeler. Then cut the thicker half from the inner core with the July cutter. Turn the carrot and do the same with the thinner part. At the end only the inner core is left … dispose of it. Put the carrot strips in a micro container.
3. First rinse the ski fillet under cold running water. Then dry thoroughly with kitchen paper. Cut the fish fillet into the desired pieces. Place the fish pieces in a container and pour the lemon juice from 1 lemon over them. Set the container aside and turn the fish in the lemon juice after 20 minutes.

PREPARATION Gratin:

1. First brush the baking dish for the gratin thinly with margarine. Then lay out the floor like a tiled roof with potato slices. Lightly salt and pepper the layer, cover with 1/3 of the spring onion rolls and 1/3 of the wild garlic leaves.
2. Place a layer of potatoes on top of this layer in the form of a brick (as before), season with salt, pepper and top with the onion. Place the remaining potato slices on the 2nd layer, season and finish with the spring onion and wild garlic slices.
3. Now mix the cream and milk. Season this mix again with “a little” salt and pepper and freshly grate the nutmeg. Mix everything together and pour the cream over the layered potatoes. Put the tin on the lowest rail (from below) in the oven and bake for 45 minutes. After the baking time, the gratin needs another 10 minutes to set in the switched-off oven.

PREPARATION Salad:

1. While the gratin is cooking in the oven, moisten the carrot strips with 2 tablespoons of water and gently season them with salt. Mix everything, close the lid of the container and cook the carrots with 600W in the microwave for 3 minutes. Then remove the container, mix the carrot strips thoroughly once, close the lid again and finish cooking in 2 minutes at 600W. So the carrots still have a bite.
2. At the end of the cooking time, leave the carrots in the closed container for another 5 minutes. Then mix in the balsamic vinegar, salt, pepper, sugar and oil. Cut 2 spring onions into very fine rings and fold in. Let the salad steep until serving. Place the serving plate in the oven to preheat.

PREPARATION Fish:

1. The fish comes to an end because its cooking time is the shortest. Take the fish out of the container and pat dry with kitchen paper. Heat an appropriately sized pan and melt the clarified butter in it. If the fat has heated up, switch down 2 levels (from 9 to 7), otherwise the fish will cook through.
2. Place the fish fillet in the butter and fry for approx. 3-4 minutes. If the fish becomes white at the edges 1-2cm high, be sure to turn it. Now salt, pepper and finish the fish fillet (also 3-4 min.). Remove the pan from the hotplate.

FINISH:

1. Take the gratin out of the oven and serve in portions on the warmed plates. Add the ski fillets. Mix the carrot salad again and also add 1 corresponding portion. Now it can only be enjoyed.