675 g (1 1/2 ) white fish fillets (e.g. haddock or cod)
300ml (1/2 pint) Bechamel Sauce
2 oz (50 g) cheese, grated
pinch each of nutmeg and ground rosemary or very finely chopped fresh rosemary
4 oz (100 g) pine nuts
2 cups (4 oz) 120g wholemeal breadcrumbs
2 tbsp (1 oz) 25 g butter
300ml (1/2 pint) Bechamel Sauce
2 oz (50 g) cheese, grated
pinch each of nutmeg and ground rosemary or very finely chopped fresh rosemary
4 oz (100 g) pine nuts
2 cups (4 oz) 120g wholemeal breadcrumbs
2 tbsp (1 oz) 25 g butter
method
1. Cut the fish fillets into small pieces and add to the warm and slightly thick sauce.
2. Stir in the grated cheese and add nutmeg and rosemary to taste.
3. Lightly butter a shallow gratin dish and pour in the mixture.
4. Scatter over the pine nuts then cover with breadcrumbs.
5. Dot with tiny nuts of the butter and bake in a hot oven 220°c (425°f) gas 7 for 15 to 20 minutes, until the topping is really crunchy.
2. Stir in the grated cheese and add nutmeg and rosemary to taste.
3. Lightly butter a shallow gratin dish and pour in the mixture.
4. Scatter over the pine nuts then cover with breadcrumbs.
5. Dot with tiny nuts of the butter and bake in a hot oven 220°c (425°f) gas 7 for 15 to 20 minutes, until the topping is really crunchy.
serving amount
serves 4
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