Co-funded by the Creative Europe Programme of the European Union


Ingredients for 4

  • 8 large floury potatoes (e.g. Rooster) (approximately 1 kg)
  • 8 - 10 small sole fillets
  • 50g grey shrimp, peeled
  • 2 bunches of cherry tomatoes
  • 1 shallot, peeled and finely chopped
  • 2 garlic cloves, peeled and chopped
  • 300ml cream
  • 200ml semi-skimmed milk
  • 75ml white wine
  • 75ml fish stock
  • 1 teasp. rapeseed or olive oil
  • Parmesan cheese
  • Butter
  • Salt and freshly ground black pepper
  • Fresh oregano
EUPOTATOES27699 5 website 820x480 recipes 98
Cooking time: 60 MIN

A gourmet and comforting recipe that the whole family will love; potato bake with cream and semi-skimmed milk for the melt-in-the-mouth texture!

  1. Preheat the oven to Gas Mark 6, 200°C (400°F).
  2. Peel the potatoes, wash them and cut them into thin slices.
  3. Peel and chop the garlic.
  4. Bring the milk and cream to the boil, add the potato slices and garlic, season with salt and pepper and leave to cook for about 15 minutes.
  5. Arrange the potato slices in a casserole dish and sprinkle with the cream mixture.
  6. Cover the dish with aluminium foil and place in the oven.
  7. Cook for 15 minutes, remove the foil from the dish and cook for another 15 minutes. Make the roasted cherry tomatoes
  8. Pour a dash of olive oil over the tomatoes and sprinkle with some sea salt and pepper. Roast them for about twenty minutes in an ovenproof dish at Gas Mark 2, 150°C (300°F).

To prepare the sole fillets:

  1. Roll up the sole fillets (skin side inwards). If necessary, pierce with a toothpick to keep them in place.
  2. Heat the butter in a pan. Peel and chop the shallot finely. Fry until glazed. Add the white wine and leave to cook until the wine has almost completely evaporated.
  3. Add the fish stock and let it boil. Arrange the sole rolls carefully side by side in the pan. Cover the pan and cook for 3 minutes at a low temperature. Finally, add the shrimps.
  4. Serve 2-3 sole rolls, some shrimps and a few cherry tomatoes on each plate. Garnish with the fresh oregano leaves and serve with the gratinated potatoes.

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