Fish gratin with fennel and leek served with mashed potatoes

This fish gratin with fennel and leek is a perfect example of healthy comfort food.

Light yet satisfying, it’s packed with tender fish and a generous helping of flavourful vegetables, all baked under a golden, cheesy topping. Despite being calorie-conscious, it doesn’t compromise on taste, and every bite is rich, creamy, and utterly delicious. Pair it with the herbed mashed potatoes, and you’ve got a meal that’s wholesome, comforting, and full of flavour, perfect for anyone who wants something nourishing without feeling guilty.

Ingredients: (for 2 portions)

• 1 tablespoon classic mustard
• 1 tablespoon flour
• 50 g butter, divided into two equal parts
• 500 g potatoes
• 50 g grated cheese
• 1 leek
• 1 fennel bulb
• 1 red onion
• A few sprigs of fresh parsley
• 150 ml cooking cream
• 1 large tomato
• 1 clove of garlic
• 1 stock cube
• 250 ml boiling water
• 100 g fresh shrimp
• 300 g fish (I used a mix of cod and a bit of salmon)
• 40 ml milk
• Salt and pepper to taste

Preparation:

Peel the potatoes and cut them into large cubes. Place them in a pot of water and bring to a boil.

Separately, dissolve the stock cube in a bowl with the boiling water, then set it aside.

Next, wash and prepare all the vegetables. Slice the fennel into quarters, remove the tough core, then cut each quarter in half lengthwise and slice thinly. Set aside the fennel leaves; we’ll use them later, along with the parsley.

Trim and wash the leek, removing the first two outer leaves, then slice it into even rounds. Peel the red onion and cut it into thin slices. Peel the garlic and finely chop it with a knife. Wash the tomato and dice it into small cubes.

Rinse the fish and shrimp, pat them dry, then cut the fish into bite-sized pieces. Set both aside until ready to use.

Preheat the oven to 200°C and let it heat up.

In a large, deep pan, melt half of the butter. Once it’s melted, add the onion and garlic, and cook for 1–2 minutes until fragrant. Add the fennel and leek, stir well, and cook everything together over low heat for about 5 minutes, stirring often so nothing sticks. Then sprinkle in the flour and mix thoroughly until it’s evenly incorporated.

Wash and finely chop all the fresh herbs together.

Next, pour in the broth you prepared earlier, give everything a good stir, and let it cook for about 5 minutes, stirring occasionally. Add the cream, fish, and diced tomato, mix well, and cook for another 3 minutes. Then, stir in half of the chopped herbs, mix everything together, and turn off the heat.

Take two oven-safe dishes and divide the mixture evenly between them. Sprinkle the grated cheese evenly on top, then bake for about 20 minutes, or until the cheese is beautifully golden and bubbly.

Meanwhile, once the potatoes are cooked, it’s time to make the mash. Drain them well, then add the remaining butter, milk, and mustard. Mash or blend until smooth and creamy. Stir in the rest of the chopped herbs, season with salt and pepper, mix everything gently, and transfer to a serving bowl.

Light, veggie-packed, and surprisingly indulgent, this gratin proves that healthy can be delicious.

Go ahead and give it a try!

If you try the recipe, let me know how you liked it! 😊

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