CookEat Recipe
Poached Fish Gratin with Truffles
Pieces of cooked fish in balsamella with Parmesan and thin truffle slices, baked under a delicate breadcrumb crust.
Method
Steps
Step 1
Gather the ingredients: 400 g cooked poached hake or another fine white fish, promptly cooled and refrigerated for no more than 2–3 days; 45 g butter: 30 g for balsamella, 5 g for the dish and 10 g for the top; 20 g plain flour; 400 ml whole milk; 25 g grated Parmesan; 15 g fresh edible truffle, cleaned and thinly sliced; 30 g fine breadcrumbs; Salt.
Step 2
Heat the oven to 190°C. Cut the cold cooked fish into small pieces and remove every bone carefully. Keep cold while making the sauce; use properly refrigerated leftovers from a recent cooking, not fish that has already been reheated and cooled again.
Step 3
For the balsamella, melt 30 g butter with the flour, stirring until it begins to colour lightly. Gradually whisk in the milk and simmer for about 5 minutes until creamy. Fold in the fish pieces, Parmesan, thin truffle slices and salt to taste.
Step 4
Butter a shallow ovenproof dish with the reserved 5 g butter and dust with part of the breadcrumbs. Add the fish mixture, spread evenly and cover with a thin layer of the remaining crumbs. Put the remaining 10 g butter in a small piece at the centre.
Step 5
Bake for about 20–25 minutes until lightly browned and at least 74°C throughout. Serve hot immediately.
Step 6
If truffles are unavailable, replace them with 5 g dried edible porcini from a reliable food supplier. Soak in warm water for about 15 minutes, lift out any grit, chop and cook with the balsamella for at least 5 minutes before adding the fish. Finish the same gratin; do not combine both mushroom options.
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