Ingredients with Measurements:
- 1 can of sardelka (4.4 oz)
- 2 large leeks, sliced
- 2 tablespoons of butter
- 2 tablespoons of all-purpose flour
- 1 1/2 cups of milk
- 1/2 cup of grated Parmesan cheese
- Salt and pepper to taste
- 1/2 cup of breadcrumbs
Special equipment needed:
- Baking dish (9x13 inches)
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Drain the sardelka and set aside.
3. In a large skillet, melt the butter over medium heat.
4. Add the sliced leeks and sauté for 5-7 minutes until they are soft.
5. Sprinkle the flour over the leeks and stir to combine.
6. Slowly pour in the milk, stirring constantly until the mixture thickens.
7. Add the grated Parmesan cheese and stir until it is melted.
8. Season with salt and pepper to taste.
9. Add the drained sardelka to the skillet and stir to combine.
10. Transfer the mixture to a baking dish.
11. Sprinkle the breadcrumbs over the top of the mixture.
12. Bake for 25-30 minutes until the top is golden brown and the mixture is bubbly.
13. Let the gratin cool for 5 minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 260
Fat: 14g
Carbohydrates: 19g
Protein: 14g
Sodium: 670mg
Substitutions for ingredients:
- Sardelka can be substituted with canned tuna or salmon.
- Parmesan cheese can be substituted with any other type of hard cheese.
Variations:
- Add sliced potatoes to the mixture for a heartier dish.
- Top the gratin with sliced tomatoes before baking.
- Add chopped herbs such as parsley or thyme to the mixture for extra flavor.
Tips and tricks:
- Make sure to drain the sardelka well before adding it to the mixture.
- Use fresh breadcrumbs for a crispy topping.
- If the mixture is too thick, add more milk to thin it out.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the gratin in the oven at 350°F for 10-15 minutes until heated through.
Presentation ideas:
- Serve the gratin in individual ramekins for a more elegant presentation.
- Garnish with chopped herbs or sliced leeks.
Garnishes:
- Chopped herbs such as parsley or thyme
- Sliced leeks
Pairings:
- Serve with a side salad for a lighter meal.
- Pair with roasted vegetables such as carrots or Brussels sprouts.
Suggested side dishes:
- Side salad
- Roasted vegetables
Troubleshooting advice:
- If the gratin is too dry, add more milk to the mixture.
- If the gratin is too watery, add more breadcrumbs to the top.
Food safety advice:
- Make sure to cook the gratin until it is heated through to avoid any foodborne illnesses.
Food history:
- Sardelka is a type of canned fish that is popular in Eastern Europe.
Flavor profiles:
- Savory
- Creamy
- Cheesy
Serving suggestions:
- Serve the gratin as a main dish for lunch or dinner.
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Region: Bulgarian