I needed the perfect comforting tea for Sam after his first day at school! This recipe was hidden at the bottom of a page, but the word gratin just lept out at me. It spells creamy cheesy loveliness.
It’s ridiculously simple to make, and I mean REALLY easy. It looks gorgeous and tastes really luxurious.
It’s one of those dishes you can just assemble in five minutes and whack in the oven. Mmmmmmarvellous! There’s no standing over a pan whisking a cheese sauce together, the ingredients just look after themselves.
I served it with mash and sugar snap peas. It would also work well with rice or a big loaf of crusty bread to mop up that incredible cheese sauce.
Couldn’t you just dive into that?!!! Here’s the recipe:
Prosciutto and pesto fish gratin (Good Food October)
4 chunky white fish fillets
4 slices prosciutto
200g pot creme fraiche
3 tbsp basil pesto
25g Parmesan, finely grated
1 tbsp pine nuts
1. Heat oven to 200’C. Season the fish all over, then wrap each fillet in a slice of ham. Put into a large baking dish. Dot the creme fraiche between the fillets and over the exposed ends of the fish. Dot the pesto around the fish too. Scatter with the cheese.
2. Bake the fish for 15-20 mins, adding the pine nuts halfway through, until the creme fraiche has made a sauce around the fish, and the cheese and ham are turning golden.
You could also make it with chicken – just bake it for 20-25 mins until the chicken is cooked through.
I used reduced fat creme fraiche and it didn’t compromise the taste or texture.
Thumbs up from the boys!