Recipe of the month: Fish gratin / béchamel sauce

A very simple fish gratin and quite quick to prepare.


  • 2 fish fillets (Haddock for me)
  • 250 g deveined and shelled shrimp
  • 1 handful of fresh mushrooms
  • frozen peas
  • 1 carrot
  • 1 potato
  • 1 zucchini
  • Bechamel
  • grated cheese
  • Salt, white pepper
  • 1 pinch nutmeg
  • 1 pinch cayenne pepper


  1. Peel, wash and dice the vegetables, cook them in a pot of salted water starting with the carrots, then 5 min later add the potatoes and zucchini and frozen peas.
  2. Drain and set aside.
  3. Sauté the mushrooms in a frying pan and add the shrimp, salt lightly and set aside.
  4. Prepare the béchamel, season with salt, white pepper, nutmeg and cayenne pepper, add the grated cheese, add the mushrooms and shrimp to the béchamel, mix well and set aside.
  5. In the same pan of mushrooms and shrimp sauté the fish fillets on both sides, salt and squeeze lemon juice on top.
  6. In a baking dish, line the bottom with vegetables, cover with fish fillets and finally pour the béchamel over the entire surface.
  7. Sprinkle with grated cheese, then breadcrumbs and arrange a few thin patches of butter.
  8. Bake in a preheated oven at 180 C (350 F) for 35 min.

Enjoy your meal

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