Sweet potato gratin with fish

Sweet potato gratin with fish

Total: 1 hr 15 Min. | Active: 25 Min.
gluten-free
Nutritional value / people: 810 kcal
, Fat: 49 g
, Carbohydrate: 46 g
, Protein: 44 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettbossi.ch

Gratin

500g sweet potatoes, cut into slices approx. 4 mm thick
500g mealy potatoes, cut into slices approx. 2 mm thick
2dl full cream
2dl milk (UHT)
a little nutmeg
1tsp salt
a little pepper
60g grated Sbrinz

To prepare the fish

500g plaice fillets (MSC), cut into strips approx. 2 cm wide
360g cocktail prawns (organic), rinsed, drained
100g leaf spinach
2tbsp olive oil
½tsp salt
3tbsp flaked almonds
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Utensils

For one ovenproof dish (holding approx. 3 l), greased

How it's done

Gratin

Layer the sweet potatoes and mealy potatoes in the prepared dish. Combine the cream and all the ingredients up to and including the pepper, pour over the top. Scatter over the cheese.

Bake

Approx. 40 mins. in the centre of an oven preheated to 200°C. Remove from the oven.

To prepare the fish

In a bowl, mix together the fish and all the ingredients up to and including the salt, spread over the potatoes, scatter over the almonds. Bake the gratin for approx. 10 mins. more.

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