Last week was I admitted to our hospital here in Landskrona for an examination that had to be done under anesthesia, had done it once before, 18 months ago. Not something I enjoy doing, because of the pain that I have to get through afterwards. So they kept me 36 hours, to be able to keep an eye on me and give med comfort.
Back home just after lunch and I was far from being in a mood for going shopping so I had to raid my freeze, fridge, and cupboard. Not that I’m short of anything.
I like simple and easy dishes … not to much work has to go into them. One pot dishes … I love.
Butter and rapeseed oil (50/50) is something I used for years for frying and cooking. It gives a fantastic color and flavor to everything. Not so heavy as pure butter. I have always made as I needed it, but now one of our big dairy companies (Arla) made one for me. LOOooOOOOve it! Great for baking too. It does just as it say on the tin (bottle) – enhances the taste
Always when I tidy up salmon and cod I save the “waste” ( I call it tidy-bits) for use in pasta, soups and gratin. Had a couple of those bags in the freezer so I took one of the cod bags.
No fresh lemon at home, so I have to use the bottle. When it comes to herbs, I prefer frozen ones … because the flavor is a lot more intense when they defrost. We have a couple of brands that make frozen herbs, prefer Findus. So even the parsley I had at home.
As old habit I always pick the stems of the spinach.
Easy fish gratin – serves 4
500 g (1 pound) cod, any white firm fish or salmon works.
500 g (1 pound) potatoes
70 g (5/8 cup) baby spinach
1 medium onion, finely chopped
100 ml (1/2 cup) mature cheddar cheese, grated
1 Carrot, ca 75 g – course grated
30 ml (2 tbsp) butter & rapeseed oil (50/50)
250 ml (1/2 pint) whip cream
Salt and freshly grounded black pepper.
60 ml (4 tbsp) parsley, chopped (used Findus frozen)
1/2 lemon, juice
- Set the oven to 225 °.
- Peel and boil the potatoes soft in lightly salted water.
- Rinse the spinach in a strainer or colander. Pour the potato water over the spinach so it “relaxes”.
- Let the potatoes cool slightly. Then mash it coarsely and mix with 1 tablespoon butter & rapeseed oil and ½ dl grated cheese.
- Peel and finely chop the onion. Peel and grate the carrot. Fry onion and carrot in 1 tablespoon butter & rapeseed oil in a pan.
- Pour in the cream and bring to the boil. Stir in the rest of the cheese and chopped parsley. Taste with a teaspoon of salt and pepper.
- Place the spinach in a greased ovenproof dish. Cut the fish into pieces and place on the spinach. Salt and squeeze over lemon juice.
- Pour on the sauce and spread the potatoes over the fish and sauce. Cook in the middle of the oven for 25-30 minutes.
This is one of the easiest oven fish dish I ever made and also one of the most tastiest too. Clear favourite. I would call it a “quickfix” when it comes to preparation and ingredients, it will only take about 15 min prepare and well in the oven are you free to do whatever you fancy for 25-30 min.
“Laughter is brightest where food is best.”