Sole Gratin in a Light Cream Sauce

Name: Sole Gratin in a Light Cream Sauce
Cuisine: Israeli
Ingredients: 900 g (2 lb) new potatoes, scrubbed; 6-8 × 175 g (6 oz) fillets of lemon sole or plaice (or 12-16 smaller ones), washed and skinned; 6-8 × 175 g (6 oz) fillets of lemon sole or plaice (or 12-16 smaller ones), washed and skinned; 300 ml (10 fl oz) double cream; 1½ teaspoons sea salt; ¼ teaspoon white pepper; 1 medium onion, peeled and finely chopped; 25 g (1 oz) butter; 75 g (3 oz) grated Cheddar or Gruyère cheese; 75 g (3 oz) grated Cheddar or Gruyère cheese

Preparation info

Makes
6-8
servings

Difficulty
Easy

Appears in

Mother and Daughter Jewish Cooking

By Evelyn Rose and Judi Rose

Published 2000

About

A dish with the most glorious of flavours. Cream plus a little fried onion is transformed into a superb creamy sauce enveloping the fish and the potatoes as they bake. Ideal for a Shavuot meal for family and friends.

Ingredients

900 g (2 lb) new potatoes, scrubbed
6-8 × 175 g (6

Asia
Israel
Fish course
Pescatarian
Gluten-free

Method

Cook the potatoes in their skins in boiling water until barely tender, about 15 minutes. Skin if desired, then cool and slice 2 cm (¾ in) thick.

Lightly salt the fish and season the cream with the salt and pepper.

Gently fry the onion in the butter until soft and golden, about 5 minutes.

Take a dish about 4 cm (1½ in) deep and wide enough to hold the folded fillet