Kaltbach Creamy Fish Gratin
Ingredients
- 500g cod fillets
- Sea salt
- 25g day-old bread, roughly chopped
- 20g butter, softened
- 100g Kaltbach Creamy, diced
- ½ bunch flat-leaf parsley, finely chopped
- ½ bunch fresh thyme, leaves picked
- 2 tsp Worcestershire sauce
- 1 garlic clove, crushed
- Freshly ground black pepper
How to make it
A simple Kaltbach Creamy fish gratin combining tender cod with a crisp, cheesy herb topping. Kaltbach Creamy brings a rich, gently tangy flavour with subtle caramel notes, while fresh parsley, thyme, garlic and Worcestershire sauce add plenty of savoury depth. Serve with potatoes or rice for an easy and comforting dinner.
- Preheat the oven to 180°C / 160°C fan / Gas Mark 4
- Season the cod fillets with a little salt and arrange them in a gratin or ovenproof baking dish of approximately 1 litre capacity
- Place the roughly chopped bread in a bowl
- Add the softened butter, diced Kaltbach Creamy, chopped parsley, thyme leaves, Worcestershire sauce and crushed garlic
- Season with salt and freshly ground black pepper
- Mix everything together until you have a chunky, cheesy breadcrumb mixture
- Spoon the mixture evenly over the cod, making sure each piece of fish has a generous layer of the Kaltbach Creamy topping
- Place the gratin on the lower shelf of the preheated oven and bake for 30–35 minutes
- It’s ready when the cod is cooked through and the cheese and breadcrumb topping is melted and golden
- Serve straight from the oven with potatoes or rice and seasonal vegetables or a crisp green salad
Recipe courtesy of www.emmi-kaltbach.com
