Ingredients

• 1 tin of sea bass
• 2 potatoes (about 200 g)
• 1 leek (about 100 g)
• 1 egg
• 1 clove of garlic
• 220 ml cream (or whole milk)
• Fresh dill
• 2 tablespoons of breadcrumbs
• 30 g of butter
• Extra virgin olive oil, salt, and black pepper to taste

Preparation

1. 1

   Wash the vegetables thoroughly. Slice the potatoes into thin slices and the leek into thin strips lengthwise. In a bowl, beat together the egg with the cream and add a pinch of salt and black pepper.

2. 2

   Drain the sea bass and flake it gently. Grease the bottom and sides of an oven-proof dish. Prepare the gratin in layers: potatoes, then leek, finely chopped dill, sliced garlic clove, and fish.

3. 3

   Cover with the cream and egg mixture. Then repeat the layers as before. Finish off by topping with breadcrumbs, small curls of butter, and black pepper. Bake in a pre-heated oven at 180°C / 350°F / Gas Mark 4 for around 25 minutes (until golden).

4. 4

   When ready, take the gratin out of the oven and wait around 10 minutes before serving.