Читать книгу The Kitchen Diaries II - Nigel Slater - Страница 42

potatoes: 400g

a large onion

olive oil: 2 tablespoons

gurnard or similar white fish: 4 large fillets (about 450g), skinned

basil leaves: 15g

double cream: 250ml

butter

Peel the potatoes, slice them roughly the thickness of a pound coin, bring them to the boil in lightly salted water, then leave to cook at a gentle boil for five or six minutes. Drain and set aside. Set the oven at 200°C/Gas 6.

Peel and finely slice the onion, then let it cook in the oil in a shallow oven-proof pan for five to ten minutes, till it has softened but not coloured. Switch off the heat. Season the fish fillets with salt and black pepper, then place them on top of the onion. Shred the basil leaves and stir them into the cream with a light seasoning of salt. Pour the cream over the fish, then lay the sliced potatoes on top, neatly and slightly overlapping. Season and dot the surface with butter.

Bake for thirty to forty minutes, till the potatoes have lightly browned.

Enough for 2