So there’s no fish in this one, obviously! But I wanted to make a gratin identical to a typical fish gratin. Because I love the mix of mashed potatoes with a crispy top and warm and mushy filling in dill sauce. This time I used brusselsprouts and broccoli for filling, as I do most times but I believe zucchini in slices could be very much like fish in texture. And since zucchini as itself doesn’t really taste much but take taste from its surroundings, I’ve used it many times to replace fish. I’ll share my f*sh fingers/ f*sh’n chips another day.
Estimated time: 45 min – 1 hour
What you need
- 6 large or 8 medium potatoes of choice (must be able to mash)
- 1 medium onion
- 250-300 g broccoli (frozen)
- 250-300 g brusselsprouts (frozen)
- Roughly 5 dl Plantbased cream (I used oatly’s oat cream)
- Dill ( I used frozen)
- Salt and pepper
- Lemon juice and zest
- Dairy free butter
Put the oven on 200°C
- Start by peeling and slicing the potatoes in half, especially if they’re large. This will make them get soft faster. Tip: slice them lengthwise.
- Put them in a saucepan and cover with water and bring to a boil. Put in pinches of salt. Boil until soft. Tip: boil them a while longer than you’re used to, this will make it easier when mashing them.
- Peel and slice the onion and put in a pan with a little bit of oil. Fry on medium heat until soft.
- Put the broccoli and brusselsprouts in the pan on medium heat until they start to get soft. Then raise the heat on the stove to give them some nice color. Use salt and pepper to give them some nice seasoning.
- Make the dill sauce! Put the cream in a bowl and add dill. (I love dill so use as much as I can!) About 1-2 dl of frozen dill. Add pinches of salt and pepper after taste.
- Add about 2-3 tablespoons of lemon juice and 1 tablespoon of lemon zest. Tip: If you feel like there’s something missing, try adding just a pinch of cane sugar and/or apple cider vinegar/ white wine vinegar.
- When the potatoes are soft and you’ve poured it the water it’s time to mash using a masher. Mash until there’s preferably no solid pieces left. Add in a tablespoon or two of dairy free butter and about 1,5 dl plantbased cream or milk and mix until soft and smooth. This is where you might need more butter or cream/milk. The mashed potatoes should be smooth so add and mix until desired texture. Tip: put in some white pepper, only a pinch and some salt!
- Grab a oven safe baking dish of choice. This time we used a round cast iron dish.
- Put in the mashed potatoes, there doesn’t have to be any at the bottom. You should smear it along the sides and make sure it will be higher on the sides of the filling to get it a bit crispy.
- Time to put in the broccoli/brusselsprouts mix in the middle of the dish and pour over the dill sauce!
- Bake until warm and a little bit crispy on the top. May wary for different ovens. I used a grill function on my oven for the last 5-10 minutes or so.