Description
... if you start with the French language, the word "Gratin" has infinite values... "Base and the toppings can be anything... the main thing - "gratin" which gives the sauce "Bechamel", temperatury mode and the crust... (I speak French) I took as a basis the different recipes and sweet and sour sauce, which are "traditional" in their continents and "non-traditional", but nonetheless tasty for most! I hope this recipe will be liked by you...
Ingredients
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Fish
500 g
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Tomato
1 can
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Green olives
15 piece
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Prunes
10 piece
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Capers
1 Tbsp
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Ham
6 piece
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Crackers
2 piece
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Parmesan
2 Tbsp
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Salt
-
Sugar
1 tsp
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Black pepper
Cooking
The oven to put on heating - 200-230°C. Fillet of fish portions cut pieces, salt and pepper.
Sauce in canned tomatoes, cut in pieces (the finished product), add the capers and the olives cut into rings. (Capers you can substitute 1 pickled cucumber). Add to the sauce 0.5 to 1 tbsp.sugar.
Wrap fish fillet smoked ham (if You think this combination is very unusual - skip this step). Put the envelopes with the fish in a baking dish. The sauce between the fish and the remaining fish.
Put the fish prunes.
Crumble the crackers and sprinkle with the gratin. Sprinkle with Parmesan cheese. Bake for 20-25 minutes.
Interesting flavor the fish imparts a smoked ham. And sweet and sour sauce with prunes and Parmesan give the dish a distinctive range of flavors. This gratin - dish that does not require a side dish or salad.
Bon appetit!
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