Deep-sea clafoutis

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.