Smoked Basa & Cheddar Gratin With Chive Salad
Looking for something rich and creamy? Get this gratin in your life. You'll cook smoked basa in white sauce with potatoes and peas, before topping with breadcrumbs and grilling until golden. Serve with zesty chive vinaigrette salad.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Butter, Flour, Milk, Olive oil, Pepper, Salt, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Boil a full kettle
Peel your potatoes and cut in half lengthways, then slice thickly
Chop your chives finely
Grate your cheddar cheese
Add the sliced potatoes to a pot with plenty of boiled water and a pinch of salt and bring to the boil over a high heat
Once boiling, reduce the heat to medium and cook for 10-12 min or until fork-tender
Once done, drain and return to the pot to steam dry
Reboil a kettle
Peel and finely slice your brown onion[s]
Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat
Once hot, add the sliced onions and cook for 3-4 min or until beginning to soften
Once softened, add 1/2 a knob of butter per person and cook until melted, once melted, add 1 tbsp [1 1/2 tbsp] [2 tbsp] flour and stir for 1-2 min – this is your roux
Combine 100ml [150ml] [200ml] boiled water with 200ml [300ml] [400ml] milk in a measuring jug
Gradually whisk the milk mixture into the roux, a little at a time and cook for 5 min or until a smooth, thick sauce remains – this is your béchamel sauce
Chop your smoked basa fillet[s] into small, bite-sized pieces
Once the béchamel sauce has thickened, increase to a high heat and add the grated cheddar, chopped basa, half your wholegrain mustard and a pinch of salt and pepper, mix together and cook for 4-5 min
Once boiling, reduce the heat back to medium and cook for a further 4-5 min or until the basa is cooked through
Tip: Your fish is cooked once it turns opaque and flakes easily
Preheat the grill to medium-high
Combine your white wine vinegar, remaining wholegrain mustard and chopped chives in a bowl with a generous drizzle of olive oil
Add your salad to the bowl and toss – this is your chive salad
Once the basa is cooked, add the cooked potatoes and blanched peas to the pan and give everything a good mix up – this is your gratin mix
Transfer the gratin mix to an oven-proof dish (use individual ones for fancy presentation!) and top with your panko breadcrumbs
Put the dish under the grill for 2-3 min or until golden – this is your smoked basa & cheddar gratin
Serve the smoked basa & cheddar gratin with the chive salad to the side
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (fish, gluten, milk, mustard).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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