Valentine’s Dinner: White Fish Baked with Gratin Dauphinois

Tomorrow is Valentine’s day. Will you be going out to a nice restaurant or staying at home to cook that something special? I try and save meals that take a lot of time to prepare for the weekend. When I do have a special occasion that falls on a week night I make sure to keep the meal as quick and easy as possible.

One of my favourite meals to make mid – week as something special is Potato Dauphinoise served with a steak or salmon fillet on the side. With this recipe I bake the potatoes with the white fish that really brings out all the taste (and it keeps it all in one pan and serving dish saving you on the washing up!). 

This is a perfect meal to make after work. It is easy to prepare and sit’s in the oven whilst you get ready. A delicious meal that will fool anyone into believing you were standing over a hot pan for ages after work…

Happy Valentine’s day and enjoy!

Ingredients:

6 or 7 medium potatoes (or enough to cover the top of your oven/ serving dish)

500 ml double cream

2 tspn ground nutmeg

black pepper/ salt

1 small onion (diced)

2 cloves garlic (crushed)

white fish x 2 fillets and a portion or large prawns (I use cod but you can use any other type of white fish) (prepared and defrosted accordingly)

1 leek (finely chopped)

25g butter

fresh dill/ fresh parsley

juice of 1 lemon

grated parmesan

• Preheat the oven to gas mark 6 / 200 degrees celsius
• In a large pan heat 1 tbpsn garlic olive oil and add the leeks and onion. Stir in the crushed garlic and leave on a gentle heat for 3 or 4 mins
• Then add the butter to the pan and mix well leaving for another 5 mins
• In the meantime you can prepare the potatoes. Peel and then finely slice each potato – or use a mandolin if you have one
• Lay out the fish (not the prawns) in the pan and cook gently on each side for around 3-4 mins. Add the lemon juice, handful of parsely and a bit of dill to the pan
• Take a large measuring jug and add the cream to it. Stir in the nutmeg, mix well and half of the mixture to the pan. Leave for 5 mins
• Take the fish out of the pan and place into the oven dish. The fish should start to flake and break up a bit
• Pour the cream and leek mixture from the pan on top and then add the prawns
• Put one layer of potatoes on top and then gently pour a little of the leftover cream on top. Keep repeating this process until the potatoes are used up
• Sprinkle some grated parmesan and fresh parsley on top and place in the oven for around 50 mins

Serve with a large glass of white wine!