Ingredients with Measurements:
- 1 kg potatoes, peeled and thinly sliced
- 1 onion, finely chopped
- 4 garlic cloves, minced
- 1 tbsp olive oil
- 1 tsp paprika
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp cumin
- 1/2 tsp coriander
- 1/2 tsp turmeric
- 1/2 tsp cinnamon
- 2 cups fish stock
- 1 cup water
- 1 kg fresh fish fillets, cut into chunks
- 1/2 cup fresh parsley, chopped
- 1/2 cup fresh mint, chopped
- 1/2 cup fresh coriander, chopped
- 1/2 cup fresh basil, chopped
- 1/2 cup fresh dill, chopped
- 1/2 cup fresh chives, chopped
- 1/2 cup fresh tarragon, chopped
- 1/2 cup fresh lemon juice
- 1/2 cup grated Parmesan cheese
Special equipment needed:
- Large baking dish
- Large pot
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large pot, sauté the onion and garlic in olive oil until softened.
3. Add the paprika, oregano, thyme, salt, black pepper, cumin, coriander, turmeric, and cinnamon. Stir to combine.
4. Add the fish stock and water. Bring to a boil.
5. Add the fish fillets and simmer for 10 minutes.
6. Remove the fish fillets from the pot and set aside.
7. Add the sliced potatoes to the pot and simmer for 10 minutes.
8. In a mixing bowl, whisk together the chopped herbs and lemon juice.
9. Layer half of the potatoes in the bottom of a large baking dish.
10. Arrange the fish fillets on top of the potatoes.
11. Pour the herb mixture over the fish fillets.
12. Layer the remaining potatoes on top of the fish and herb mixture.
13. Sprinkle the grated Parmesan cheese over the top of the potatoes.
14. Bake in the preheated oven for 30-40 minutes, or until the potatoes are tender and the cheese is golden brown.
Time:
Preparation time: 20 minutes
Cooking time: 50-60 minutes
Temperature:
375°F (190°C)
Serving size:
6-8 servings
Nutritional information:
Calories: 385
Fat: 10g
Carbohydrates: 35g
Protein: 38g
Fiber: 6g
Sodium: 1030mg
Substitutions for ingredients:
- Fish stock can be substituted with chicken or vegetable stock.
- Fresh fish fillets can be substituted with canned tuna or salmon.
- Parmesan cheese can be substituted with any other hard cheese.
Variations:
- Add sliced tomatoes or bell peppers between the layers of potatoes and fish.
- Use sweet potatoes or butternut squash instead of regular potatoes.
- Add a layer of sliced onions or leeks between the layers of potatoes and fish.
Tips and tricks:
- Use a mandoline to thinly slice the potatoes for even cooking.
- Use a variety of fresh herbs for maximum flavor.
- Let the gratin rest for 10-15 minutes before serving to allow the flavors to meld together.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F (175°C) for 15-20 minutes, or until heated through.
Presentation ideas:
Serve the gratin in individual ramekins for a more elegant presentation.
Garnishes:
Garnish with fresh herbs or lemon wedges.
Pairings:
Serve with a side salad or crusty bread.
Suggested side dishes:
- Roasted vegetables
- Steamed green beans
- Grilled asparagus
Troubleshooting advice:
- If the potatoes are not cooked through, cover the dish with foil and bake for an additional 10-15 minutes.
- If the gratin is too dry, add more fish stock or water before baking.
Food safety advice:
- Make sure the fish is cooked through before serving.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Aljotta is a traditional Maltese fish soup, while potato gratin is a French dish. This recipe combines the two for a unique and flavorful dish.
Flavor profiles:
The aljotta provides a rich and savory broth, while the potato gratin adds a creamy and cheesy element to the dish. The fresh herbs and lemon juice add brightness and freshness to the overall flavor.
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
Related Categories
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Region: Maltese
Taste: Savory, Creamy, Cheesy, Herby, Comforting