Cruise Recipe - Basa with Mushroom Gratin

To make 4 servings you will need
4 Basa Fillets (any fish really)
bunch of thyme
2 onions (I used red)
4 cloves
2 bay leaves
400ml low salt chicken stock
250g mushrooms (I used Chestnut)
3 garlic cloves
200ml creme fraiche (3% fat)
2 handfuls of low fat hard cheese
Salt and Pepper

Heat some water in a casserole dish and place the fish in it along with the thyme, one of the onions studded with the cloves, the bay leaves. Cook for 10 minutes at Gas Mark 4.

Pour 200ml of the stock into a frying pan. Add the mushrooms and season with salt and pepper and cook until tender.


Take the Basa out of the casserole dish - remove the skin and any bones.


Put the garlic in with the mushrooms. Stir, turn the heat off and cover the pan with a lid then leave the mushrooms to soak up the flavours.

In a non stick frying pan, gently cook the other finely chopped onion until softened then pour in the remaining 200ml of stock. Leave to simmer over a gentle hear until all the water has evaporated.

Heat the frying pan again with the mushrooms, add the onion and flaked Basa, stir, and then stir in the creme fraiche. Pour the mixture into a gratin dish if you have one or a casserole dish, scatter over the cheese and bake in the oven for 20 minutes.

I will post some more delicious recipes very soon

TTFN
LittleMissMoffett
xxx