Traditional recipes

Gratin fish with vegetables

Gratin fish with vegetables

Sprinkle the fish with lemon juice and refrigerate. Cut the carrot into rounds and unwrap the broccoli and cauliflower bunches and bring to a boil for 5 minutes. Heat 30 g butter in a pan and cook the diced peppers, then add the carrots, broccoli and cauliflower. Salt and pepper to taste.

Melt 20 g butter, sprinkle with flour, stirring and gradually pour the cream. Allow the sauce to thicken, then add the yolks, lemon juice, salt and pepper. Stir until the composition is homogeneous.

In a heat-resistant dish, greased and lined with breadcrumbs, layer the vegetables and fish, with sauce between them. Sprinkle with cheese. Place the dish in the preheated oven for 45-50 minutes at 170 degrees C.