Gratinated Fish Pan

Wash potatoes and boil for about 15-20 minutes until half cooked. In the meantime, peel and finely chop the onion. Wash and peel the carrots and celery and cut both into fine strips.

Preheat the oven to 180°C. Sauté the onion. Add the root vegetables, season with salt and pepper and sauté briefly. Pluck the thyme and sprinkle it on top. Deglaze with 1/8l dry white wine. Stir in the créme fraîche and remove from the heat. Wash the fish, dab dry, salt and cut into small pieces. Cut the smoked trout into small pieces as well. Add to the root vegetables.

Peel the potato and cut into slices no more than 1 cm thick. Fill a greased baking dish alternately with a layer of fish and a layer of potatoes and pour the remaining liquid over them. Then generously cover with cheese and gratinate in the preheated oven for about 20 minutes until the fish is cooked and the cheese is golden brown.

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