Fish Baeckeoffe

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Fish Baeckeoffe

Fish Baeckeoffe

Number of people

1 kg of firm flesh potato (type BF 15)

500 g g of gurnard

2 tomatoes

1 pepper

2 onions
For cooking and seasoning:

1 lemon

2 cloves of garlic

4 sprigs of parsley

8 basil leaves

1 bay leaf

6 tablespoons white wine

60 g butter



Preparation: 25 min
Cooking time: 1 h
Step 1
Peel the potatoes and leave them in a bowl of cold water.
Step 2
Quickly boil the tomatoes, cut them into thick slices and seed them.
Step 3
Rinse and dry the pepper.
Step 4
Remove the stalk and seeds. Cut it into thin slices.
Step 5
Peel and slice the onions.
Step 6
Rinse and dry the gurnard fillets. Place them in a hollow dish. Sprinkle them with the juice of the lemon. Season with salt and pepper.
Step 7
Preheat your thermostat 6 oven.
Step 8
Drain and dry the potatoes. Cut them into evenly thick slices.
Step 9
Butter the inside of the clay pot. Arrange half of the potatoes, half of the onions and fish fillets.
Step 10
Sprinkle with half the remaining butter, cut into plots and broken bay leaves.
Step 11
Cover tomato slices, again with onions and potatoes and arrange the pepper slices. Sprinkle with peeled and pressed garlic cloves, parsley, basil leaves and plots of butter. Pour in the white wine, season with salt and pepper.
Step 12
Cover the casserole dish, put it in the oven and cook for 1 hour.
I add my grain of salt

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