Ingrédients:

  • 600g de filets de poisson blanc (cabillaud, lieu noir ou églefin)
  • 800g de pommes de terre (type Bintje ou Agria)
  • 2 carottes moyennes
  • 1 échalote ciselée
  • 10cl de crème liquide entière
  • 50g de beurre demi-sel
  • 15cl de lait entier chaud
  • 30g de chapelure panko
  • 20g de parmesan râpé
  • Zestes d'un demi-citron jaune
  • 1 cuillère à soupe d'aneth frais ciselé
  • 1 pincée de noix de muscade
  • Sel et poivre du moulin

Instructions:

  1. Épluchez les pommes de terre. Coupez les pommes de terre en gros cubes. Faites cuire les pommes de terre dans l'eau salée pendant 20 minutes.
  2. Meanwhile, cut the 2 carrots into small dices (brunoise). In a sauteuse with a knob of butter, sauté the échalote without browning. Add the diced carrots and cook until softened, about 8-10 minutes.
  3. Add the fish fillets to the pan with the carrots. Cook for a total of 2 minutes (1 minute per side). The fish should remain slightly raw in the center. Flake the fish with a fork, add the cream, lemon zest, and dill. Season.
  4. Drain the potatoes. Pass the potatoes through a manual potato ricer. Incorporate the cold butter in pieces, then the warm milk gradually until a velvety texture is obtained. Stir in the nutmeg.
  5. Preheat the oven to 200°C. In a gratin dish, place the fish mixture. Cover with the mashed potatoes. Mix the panko and Parmesan, then sprinkle on top. Bake for 15 minutes until golden brown and crispy.