Гратен по-средиземноморски

Слово «гратен» произошло от французского «gratter», что раньше означало «скрести посуду, в которой что-то готовилось».  На самом деле гратен — это популярный во Франции способ приготовления любых продуктов: запекание в духовке с соусом и сыром до образования аппетитной румяной корочки.  И этот гратен по-средиземноморски не что иное, как хорошо известная нам рыба, запеченная в соусе под сырной корочкой. Только гораздо интереснее и деликатнее по вкусу. Подайте к нему в качестве гарнира флан из шпината, а еще лучше — свежайший багет и бокал белого вина.

Гратен по-средиземноморски, 2013

Рецепт:

500 г филе морского окуня

500 г дорады или другой нежной белой морской рыбы

12 крупных креветок

1 средняя морковь

1 луковица

100 мл сухого белого вина

2-3 ст.ложки муки

100 г нежирной сметаны

30 г твердого сыра

150 г сливочного масла

по щепотке мускатного ореха и кайенского перца

оливковое масло, соль, свежемолотый перец

 

1. Рыбное филе нарезаем широкими полосками. Креветки очищаем от панцырей, удаляем головы и темную кишечную вену. Пару креветок можно оставить с головами, но без панцыря. Головы и панцыри не выбрасываем.

2. Размалываем головы и панцыри в блендере, превращая их в пасту.

3. Морковь и лук очень мелко режем, смешиваем с креветочной пастой. Обжариваем получившуюся смесь на сковороде с толстым дном на среднем огне с 4 ст.ложками оливкового масла 5-7 минут. Вливаем  350 мл холодной воды и белое вино, увеличиваем огонь до сильного, готовим 10 минут. Убираем с огня, закрываем крышкой, даем настояться, затем процеживаем. Нам понадобится 250 мл бульона, остальной бульон можно использовать для приготовления соусов в других блюдах.

4. Сыр натираем на мелкой терке. В сотейнике растапливаем 50 г сливочного масла. Постоянно помешивая, всыпаем муку, готовим 2 минуты. Постепенно вливаем бульон и мешаем, пока соус не загустеет, примерно 3 минуты. Добавляем сметану, мускатный орех, кайенский перец, соль и перец. Снимаем с огня, венчиком вбиваем тертый сыр.

5. В большой сковороде  разогреваем 50 г сливочного масла и 1 ст.ложку оливкового. Быстро обжариваем рыбное филе и креветки, 3-4 минуты. Снимаем с огня, солим, перчим.

6. Обильно смазываем оставшимся сливочным маслом форму для запекания, выкладываем в нее рыбу и креветки, заливаем соусом. Запекаем под грилем в разогретой до 200ºС духовке 5 минут. Сразу же подавайте.

Гратен по-средиземноморски, 2013

В этом гратене кроме рыбы и креветок можно использовать еще и раки. Отварите их в отдельной посуде с пряными травами, очистите и извлеките мясо, порежьте его кружочками и дальше обжаривайте и запекайте его вместе с  рыбой и креветками.

 

Смотрите также:

Рыбные блюда

Средиземноморская кухня

Продукты июня

 

92 thoughts on “Гратен по-средиземноморски

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