Deep-sea clafoutis

Difficulty level :
Preparation time : 15 min
Cooking : 35 min
Servings : 4 persons

Turbot clafoutis with peas.

A creation of the Exploramer team; recipe taken from the Croque-Poissons recipe booklet, which is the award of the eponymous rally that is offered to family teams as part of their visit to the museum and Aquarium.

Allergens

Peanut-free

Ingredients

3 potatoes
100 g (0.2 lb) peas, canned or frozen
200 g (0.4 lb) turbot fillet
1 garlic clove, chopped
30 ml (2 Tbsp) olive oil
45 ml (3 Tbsp) dill
2 eggs
125 ml (½ cup) cooking cream
50 g (¼ cup) mozzarella-type cheese
5 g (1 Tbsp) flaked almonds
Salt and pepper to taste
Fish stock (optional)

Preparation

Pre-heat oven to 160°C (325°F).
Peel potatoes, cut into pieces and steam.
If frozen, submerge peas in boiling water for 5 minutes and drain. If canned, rinse and drain.
Cook fish fillet in 1 litre of boiling water (possibly adding fish stock for flavour) for 5 minutes, drain, break into pieces (fish should flake easily).
In a large container, gently mix the steamed potatoes, peas, fish, chopped garlic, olive oil, salt, pepper and dill.
Pour this mixture into a baking dish.
Beat the eggs, crème fraîche and cheese together and pour the mixture into the dish with the fish and vegetables.
To finish, sprinkle with flaked almonds and pepper.
Bake for 25 minutes. Add a pinch of salt before serving.