Easiest Way to Prepare Gordon Ramsay Creamy Fish Gratin

Hello everybody, it’s Gordon, welcome to my recipe site. Today, we’re going to make a distinctive dish, creamy fish gratin. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Creamy Fish Gratin is one of the most popular of recent trending meals on earth. It is enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. Creamy Fish Gratin is something which I have loved my whole life. They are fine and they look fantastic.

To get started with this particular recipe, we must prepare a few ingredients. You can cook creamy fish gratin using 6 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Creamy Fish Gratin:

1. Make ready 500 g fish pieces, I had a mix of smoked haddock, cod and salmon
2. Make ready 300 g creme fraiche, don't use half fat - it will separate
3. Make ready couple of handfuls grated mature Cheddar cheese
4. Take couple of handfuls of fresh breadcrumbs
5. Get couple of handfuls of grated Parmesan cheese
6. Take squeeze lemon juice, salt and pepper, and you could add fresh herbs such as parsley and dill if you like

Steps to make Creamy Fish Gratin:

1. Butter an ovenproof dish and place the fish pieces at the bottom. Squeeze over a little lemon juice and season with salt and pepper. Preheat the oven to 200C/Gas 6.
2. Cover the fish completely with creme fraiche, smoothing over the top to make an airtight layer, only use as much creme fraiche as you need.
3. Spread the grated Cheddar over the top in an even layer. Mix the breadcrumbs with the grated Parmesan and then add that to the top too. I didn't have quite enough breadcrumbs, you need a good layer so you have a nice crispy topping.
4. Grind over some black pepper and some paprika too if you wish and then bake for about 20 minutes. The fish will cook quickly in a metal dish, you'll need a bit longer if you're using a ceramic or china dish. Serve with chips and peas!

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