Fish au Gratin

Name: Fish au Gratin (Pescado au Gratin)
Yield: Serves 6
Cuisine: Puerto Rican
Ingredients: ¼ cup freshly grated Parmesan cheese; 2 tablespoons cracker or bread crumbs; 2 tablespoons cracker or bread crumbs; ½ pound Cheddar cheese, shredded; 3 cups milk; ¾ teaspoon salt; 2 ounces (4 tablespoons) butter; ½ cup flour; 2 teaspoons fresh lime juice, crush and mix in a mortar; 1 tomato, thinly sliced; 1 small onion, peeled and chopped, crush and mix in a mortar; 2 teaspoons salt, crush and mix in a mortar; 3 peppercorns (whole black peppers), crush and mix in a mortar; 2 large cloves garlic, peeled, crush and mix in a mortar; 2 pounds fish fillets, skinned and boned; 3 peppercorns (whole black peppers), crush and mix in a mortar

Pescado au Gratin

Preparation info

Serves
6

Difficulty
Easy

Appears in

Puerto Rican Cookery

By Carmen Aboy Valldejuli

Published 1983

About

Ingredients

A

2 pounds fish fillets, skinned and boned

Americas
Fish course
Pescatarian
Caribbean
Puerto Rico

Method

Wash and dry fish fillets. Season with ingredients included in B.
Arrange tomato slices in bottom of a 13 x 9 x 2-inch glass baking dish. Place fish fillets over tomato slices.
In a saucepan, melt butter slowly. Blend in flour and salt. Add milk gradually and stir over moderate heat until sauce boils and thickens. Add shred