About this recipe:A super-tasty dish, which can be made in a jiffy. Fish, mushrooms and eggs are baked together in a cream sauce. Enjoy with mashed potatoes, if desired.
1 bouquet garni (parsley, thyme and bay leaf)
1 knob butter
1 tablespoon vinegar
100g grated Comté or Gruyere cheese
200g creme fraiche
250g button mushrooms, washed and sliced
3 hard-boiled eggs, peeled and quartered
3 litres salted boiling water
800g fish fillets (cod, halibut, hake or sole etc)
salt and pepper to taste
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Method Prep:30min › Cook:10min › Ready in:40min
Preheat the oven to 240 C / Gas 9.
In a large saucepan over high heat, bring the water to the boil with the bouquet garni and vinegar. Add fish and cook for 10 minutes. Remove from the stock with a slotted spoon and drain.
In a large and lightly greased baking dish, place the mushrooms, boiled eggs and fish. Top with creme fraiche, season with salt and pepper. Sprinkle with the grated cheese and add a few knobs of butter.
Bake for about 10 minutes, until the cheese is melted and bubbly.