Fish, potato and pea Clafoutis

Clafoutis de poisson pommes de terre et petits pois

For 4 people 

Preparation time: 15 minutes

Cooking time: 25/30 minutes

 

3 firm potatoes

200g of coley fillet

100g of frozen peas

100g of sour cream

50g of grated parmesan

2 tbsp of olive oil

2 eggs

3 tbsp of dill

1 chopped clove of garlic

1 tsp of La Baleine Essentiel salt

Pepper

1 tbsp of chopped almonds

Pre-heat the oven to 160°.

Peel the potatoes, cut them up into chunks and steam them. Plunge the frozen peas into the boiling water for 5 minutes, then drain them.

Heat 1 litre of water or stock, cook the fish fillet for 5 minutes and drain it. Cut it into pieces, it will come away easily when cooked.

Place the steamed potatoes, peas, pieces of coley, chopped garlic, olive oil, salt, pepper and dill in a large bowl. Mix carefully so that all the ingredients are well coated with oil and condiments.

Pour the ingredients into an oven-proof dish. Whip up the eggs, sour cream and parmesan together and pour into the dish of vegetables and fish. Sprinkle with chopped almonds and pepper.

Place in the oven for 25 minutes. Remove from the oven and sprinkle with La Baleine Essentiel salt