In this cold November we bring to you our comforting Swedish-inspired gratin 🇸🇪❄️
This recipe combines our tender sea bass, creamy potatoes, and fragrant leeks layered with fresh dill. Topped with golden breadcrumbs and butter, it's a cozy, savory bake perfect for a snug night in.
Serves 1-2
Ingredients:
- 1 tin of sea bass
- 2 medium potatoes (about 200 g)
- 1 leek (around 100 g)
- 1 egg
- 1 garlic clove
- 220 ml of cream (or substitute with whole milk)
- Fresh dill, chopped
- 2 tablespoons of breadcrumbs
- 30 g butter
- Extra virgin olive oil, salt, and black pepper to taste
Instructions:
1. Thoroughly wash the vegetables. Thinly slice the potatoes and cut the leek into long, thin strips.
2. In a bowl, whisk together the egg and cream, seasoning with a bit of salt and black pepper. Drain the sea bass and flake it gently into pieces.
3. Lightly grease an oven-safe dish. Start layering the gratin: first, a layer of potato slices, followed by leeks, chopped dill, sliced garlic, and flaked fish. Pour over some of the cream and egg mixture.
4. Repeat the layering process until all ingredients are used up. Finish by sprinkling breadcrumbs on top, adding small pieces of butter, and a dash of black pepper.
5. Bake in a preheated oven at 180°C (350°F or Gas Mark 4) for about 25 minutes or until the top is golden brown.
6. Once baked, let it rest for about 10 minutes before serving.
