Smelt au Gratin

Smelt au Gratin
  • 4 servings
  • 0:30 Preparation
  • 0:15 Cooking
  • 0:45 Total Time

Ingredients

Add all
  • 1 lb
    (454 g)

    smelt, fresh or frozen

  • 2 Tbsp.
    (30 mL)

    butter

  • 3 Tbsp.
    (45 mL)

    flour

  • 1 cup
    (250 mL)

    2% milk

  • 1/2 cup
    (125 mL)

    15% cream

  • salt, pepper and nutmeg to taste

  • 1/4 cup
    (60 mL)

    grated cheddar cheese

Preparation

Clean and rinse smelt under cold water; set aside.

In the pan, melt butter; add flour and cook a few minutes.

Remove from heat, add milk, cream and simmer 3 minute; season with salt, pepper and nutmeg.

Put fish in buttered dish.

Cover with sauce and top with grated cheese.

Oven-brown at 430°F (230°C) about 15 to 20 minutes.

To microwave:

Clean and rinse smelt under cold water; set aside.

In the measuring cup, mix butter and flour.

Cook at "high" 1 minute; stir well.

Add milk and cream to the butter and flour; mix well and cook at "high" 2 to 3 minutes.

Season with salt, pepper and nutmeg.

Put fish in Pyrex dish; cover with sauce and top with grated cheese.

Cook at "high" 4 to 5 minutes; the fish is cooked when it flakes easily with a fork.

Source: Metro

Wine and meal pairing

Aromatic and mellow

Aromatic and mellow
These dry wines are characterised by their intense spice, toast, or exotic fruit aromas. They leave a full-bodied texture on the palate and are well-balanced.
Product categories: white wine, Champagne and sparkling wine.

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