Fish gratin Ingredients: 2 pots of - crème fraîche - 20 cl each salt - 1 ½ l of - water - 2 cubes of - tsuyu (flying fish broth) - 8 portions of - hake - from Alaska (frozen products) 8 potatoes - cut into thin slices gruyere.
Utensils：
- 1 Gratin dish- oven dishes 1 Oven- ovens 1 dish-
Total time: 1 hour Preparation: 10 min Rest:- Cooking: 50 min
Phase 1
Boil the water with the two cubes. Once the water boils, add the Alaskan hake and cook for 7 to 10 minutes.
Phase 2
Drain and crumble the hake.
Phase 3
In a gratin dish, put two layers of potatoesre cut into thin slices, salt, add the hake then, again, one or two layers of potatoes.
Phase 4
Salt, add the crème fraîche and a little gruyere on top. Place in a hot oven at 180°C for 40 minutes.
Utensils：
- 1 Gratin dish- oven dishes 1 Oven- ovens 1 dish-
Total time: 1 hour Preparation: 10 min Rest:- Cooking: 50 min
Phase 1
Boil the water with the two cubes. Once the water boils, add the Alaskan hake and cook for 7 to 10 minutes.
Phase 2
Drain and crumble the hake.
Phase 3
In a gratin dish, put two layers of potatoesre cut into thin slices, salt, add the hake then, again, one or two layers of potatoes.
Phase 4
Salt, add the crème fraîche and a little gruyere on top. Place in a hot oven at 180°C for 40 minutes.