Hamour Potato Gratin Recipe (Video)
The art of recycling food is important in the kitchen as it reduces food waste and delivers new flavours the following day. The first time I prepared this dish I had a lot of leftover grilled hamour fish (grouper) from a fishing trip my husband and son did. No one in the family desired to eat it the next day as is, so I decided to prepare it as a gratin using potatoes as the carb. This recipe is as delicious as it looks, none of the ingredients over power the flavour of the delicate fish.
The addition of the extra aged parmesan cheese was a success, it added a lovely sharp and nutty flavour that married with the fish very well.
This dish can be prepared recycling any kind of leftover meats and vegetables, the choices are unlimited and it is a good practice to make little leftover food go far.
Simple is good and this dish is not only simple and easy but it is so mouth-watering, comforting and allows you time to prepare other last minute dishes for the iftar table.
Have a crack at the recipe and share the photo of your dish with me.
Ingredients:
Servings: 5
- 900 grams potatoes
- 700 grams hamour fish fillet (grouper), skinless and cubed
- 100 grams parmesan cheese
- 1 recipe béchamel
- 500 grams tomato sauce
- Cracked black pepper
- Salt, to taste
- 1 tablespoon olive oil
Method:
- Preheat oven to 180c Fan setting.
- Peel and slice the potatoes to a thickness of 3 mm.
- Coat the base of an oven proof casserole dish with olive oil and lay 1/2 the sliced potatoes to cover the base and season with salt.
- Top the potatoes with 1/3 of the tomato sauce and the fresh spinach.
- Lay the cubed fish fillets on the bed of spinach and season with salt and pepper.
- Sprinkle with 1/3 or the parmesan cheese then top with 1/3 of the béchamel sauce, 1/2 the tomato sauce and again 1/3 of the parmesan cheese.
- Finish with and second layer of potato and season with salt.
- Finally cover the potatoes with the rest of the béchamel sauce and sprinkle the rest of the parmesan cheese.
- Bake in the oven for 35 to 40 minutes or until browned.
- Leave it to rest for 15 minutes before serving.
Tips:
- This dish can be assembled beforehand, and stored in the fridge until ready for baking. Make sure it comes to room temperature before initiating the baking process.
- You can use lasagna sheets or cooked pasta instead of the potatoes.
Per Serving (excluding béchamel sauce): 402 Calories; 10g Fat (22.2% calories from fat); 38g Protein; 40g Carbohydrate; 4g Dietary Fiber; 76mg Cholesterol; 1064mg Sodium.
Don’t forget to LIKE and SUBSCRIBE!