Found in many restaurants, this fish pan with salmon and coalfish can be easily made at home too! Recipe for 2, ready in 30 minutes.
The main thing:
Made by Véronique
Published at 2017-05-22, this recipe is for 2 people and takes 30 minutes.
Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.
Updated at: 16-02-2021
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Prepare 500 ml (. 5 liter) fish stock. Fill a pan with water and bring to a boil. Peel the carrots and celeriac, then dice the onion and garlic. Melt a knob of butter in a sauce pan and add in the diced onion.
Cook for a minute, then add in the garlic. After 3 minutes, add in the fish stock and a splash of full fat milk. Thicken the sauce while occasionally stirring. Meanwhile cook the diced carrots and celeriac for 5 minutes in the boiling water, drain afterwards using a colander.
Slice the salmon and coalfish into smaller pieces. Add into the large bowl, then mix in the shrimp, carrots and celeriac. Pre-heat the oven to a temperature of 200 degrees celsius or 390 degrees fahrenheit.
Fill the small pans using the vegetable and fish mixture, then fill up to nearly the edge with the fish sauce. Cover the top using grated cheese.
Bake the fish pans in the pre-heated oven on a temperature of 200 degrees celsius or 390 degrees fahrenheit in about 10 minutes time.
Serve with pasta and a delicious salad. Enjoy your meal!