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Fish gratin with tagliatelle recipe

Fish gratin with tagliatelle recipe

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  • Pasta
  • Easy pasta

This meal is coming from two different recipes, but together they make a wonderful combination. Breaded white fish is seasoned, fried, then baked with a tomato cream sauce and served on a tagliatelle nest.


County Mayo, Ireland

2 people made this

IngredientsServes: 2

  • 80ml fresh cream
  • 40ml milk
  • salt and pepper
  • 1 tablespoon oregano
  • 2 tablespoons sweet chilli sauce
  • 240g any white fish, such as cod, haddock, hake, cut into 2cm slices
  • 2 tablespoons vodka or any white spirit
  • 3 to 4 tablespoons plain flour
  • oil for deep frying
  • 4 small tomatoes, cut into 5mm slices
  • 1 teaspoon chopped parsley (optional)
  • 4 to 5 nests tagliatelle pasta
  • 3 teaspoons salt

MethodPrep:20min ›Cook:20min ›Ready in:40min

  1. Preheat the oven to 180 C / Gas 4.
  2. Mix together cream, milk, salt, pepper, oregano and sweet chilli sauce. Season fish with salt, pepper and vodka and then coat with flour. Heat the oil on the pan.
  3. Add each slice of fish one by one and fry them so that they are cooked but not browned. Move the fish onto a plate covered with kitchen paper to absorb the oil. Then transfer it into an ovenproof dish, together with tomatoes and cream sauce. Sprinkle over some parsley (optional).
  4. Bake in the preheated oven until fish flakes easily with a fork, 20 to 30 minutes.
  5. Meanwhile, boil water with 3 teaspoons salt for tagliatelle pasta and cook as preferred. Serve gratin with the pasta.

Other ideas

You can serve this fish gratin without the pasta, just with some potatoes wedges and side salad.

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Tagliatelle Gratin

This recipe is very loosely adapted from the tagliolini baked in a sumptuous Parmesan bechamel that they serve at Venice's iconic Harry's Bar. I first made this at home after I ate it at the restaurant and found myself craving more. What I have discovered since is that it also - like most baked pasta dishes, for that matter - lends itself wonderfully well to large gatherings. Firstly, it's the kind of food that everyone loves. And secondly, it can be made well in advance - even a day or so ahead - covered and stored in the fridge, then simply warmed in the oven until golden and bubbly. If you have vegetarians among your number, leave out the pancetta, which is salty and delicious but not integral, and season the already cheesy sauce with a more generous dash of Parmesan.

As featured in

A Table For Friends
Photo by Skye McAlpine

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Method

For the gratin, bring the stock to a simmer in a large saucepan. Add the fish and poach for 1 minute. Add the scallops and poach for another minute. Add the prawns and poach for a final minute. Remove all the seafood with a slotted spoon and set aside. Add the wine, bring to the boil and reduce for 5 minutes. Then add the milk and cream and reduce to a simmer.

Meanwhile, melt the butter in another large saucepan, add the leeks and cook for about 5 minutes until soft. Add the flour, stir well and then add the milk and stock mixture, a ladleful at a time. Keep stirring until all the liquid is incorporated and the sauce is smooth with no lumps. Bring the sauce to the boil, turn down the heat and leave to simmer for about 15 minutes. Preheat the grill to high.

Grease six shallow ovenproof gratin dishes or one large baking dish measuring about 30x25cm/12x10in. Add the poached fish, scallops and prawns to the leek sauce and season with salt and pepper. Stir in the parsley and transfer the mixture to the gratin dishes or dish.

Mix the cheese with the breadcrumbs and sprinkle over the top of the gratin. Place under the hot grill for 10 minutes until golden-brown and the contents is bubbling.

For the caramelised apples, melt the butter in a non-stick frying pan. Add the caster sugar and stir until the sugar has dissolved. Add the apple chunks and stir to coat them in the caramel. Cook for about 10 minutes, or until the apples have softened and are covered in the caramel sauce.

Serve the gratin with the caramelised apples and bread on the side.

Recipe Tips

You can use ready-made fish stock for this or follow Rick Stein’s recipe for stock:

Makes about 1.2 litres/2 pints

1kg/2lb 4oz fish heads, skin and bones (use any except oily fish like mackerel, sardines, herrings or salmon)

1 fennel bulb, trimmed and roughly chopped

100g/3½oz celery, trimmed and roughly chopped

100g/3½oz carrots, peeled and roughly chopped

25g/1oz button mushrooms, quartered

Put all the ingredients in a large saucepan with 2.5 litres/4½ pints water. Bring to the boil and simmer gently for 30 minutes. Strain.

Serve with peas or other green vegetables instead of the caramelised apples if you prefer.


  • 1 1/2 pounds white fish fillets (cod, orange roughy, flounder, etc.)
  • 1/4 cup dry white wine
  • 1 tablespoon lemon juice
  • 3/4 teaspoon salt
  • 1/4 teaspoon Tabasco (or hot pepper sauce)
  • 3 tablespoons butter or margarine (divided)
  • 1 cup crabmeat (or 6 to 8 ounces cooked shrimp, halved lengthwise)
  • 3 tablespoons flour
  • 2 egg yolks
  • 2 tablespoons half-and-half
  • 2 tablespoons Parmesan cheese (grated)

Arrange fish fillets in single layer in greased shallow baking dish.

Sprinkle with wine, lemon juice, salt, and hot pepper sauce. Dot with 1 tablespoon of the butter and cover dish tightly with foil.

Bake in a preheated oven, 400 F, until fish flakes easily with a fork about 25 minutes.

Cool, then carefully drain off broth into a cup or bowl measure 1 cup of fish broth and set aside.

Top the fish with crabmeat or halved shrimp.

In a saucepan over medium-low heat, melt remaining 2 tablespoons butter.

Stir in flour until smooth and bubbly. Stir in fish broth until thickened and smooth remove from heat.

Beat together egg yolks and half-and-half, then beat in a few tablespoons of the hot sauce from the saucepan return egg mixture to saucepan, whisking briskly.

Return to heat and cook, stirring, until slightly thickened, about 1 minute.

Pour sauce over fish and shrimps sprinkle with Parmesan.

Broil about 5 inches from heat until fish is hot and the top is lightly browned about 10 minutes. Can be served with hot cooked rice or pastry shells.

Glass Bakeware Warning

Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.


Recipe Summary

  • 2 medium russet potatoes, peeled and quartered
  • 2 (6 ounce) fillets cod
  • 2 pinches cayenne pepper, divided, or to taste
  • salt to taste
  • 7 tablespoons unsalted butter, divided
  • 2 tablespoons finely chopped shallot
  • 1 cup heavy cream
  • 2 teaspoons lemon zest
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon chopped fresh tarragon
  • 2 teaspoons freshly grated Parmigiano-Reggiano, or to taste

Place potatoes in a large pot of well-salted water and bring to a boil over high heat. Reduce heat and simmer gently until tender, about 20 minutes.

While potatoes simmer, trim, bone, and cut the cod fillets across into 2-inch pieces.

Drain potatoes well and return to the pot. Add a pinch of cayenne, salt, and 4 tablespoons butter. Mash until smooth.

Preheat the oven to 450 degrees F (230 degrees C). Grease 2 individual-sized casserole or baking dishes with 1 tablespoon butter. Place both dishes on a baking sheet.

Transfer about 2/3 cup of the mashed potatoes into each of the prepared dishes. Smooth out evenly and make a shallow depression with a spoon down the middle. Set aside.

Heat remaining 2 tablespoons butter in a deep 10-inch skillet over medium-high heat. Cook the shallots in the hot butter with a pinch of salt until they just start to turn golden, 3 to 4 minutes. Add cream, lemon zest, and a pinch of cayenne, and bring to a simmer. Add cod and wait for the sauce to come back to a simmer. Cook for 1 minute, while basting with the sauce turn and cook for 1 minute more.

Pour in lemon juice and turn off the heat stir for about 30 seconds.

Divide the pieces of cod over the potato. Add enough sauce to just cover the fish and return the pan to the stove.

Bring sauce to a boil over medium-high heat and cook until the sauce reduces and thickens, 1 to 2 minutes. Turn off the heat and stir in tarragon.

Spoon the thickened sauce over the cod. Add a light dusting of Parmigiano-Reggiano cheese.

Bake in the center of the preheated oven until cod is cooked through and the sauce is browned and bubbling, 10 to 15 minutes. Let rest for 5 minutes before serving.


Tagliolini au gratin with ham and cream.

I’m always on the lookout for easy peasy recipes that can be thrown together at a moment’s notice but are still very tasty and will be loved by everyone! In the world of Italian pasta, there are many! Interestingly, most of these don’t find their way on to restaurant menus or celebrity cook shows.

Of those that do, pasta cacio e pepe is one that comes to mind, aglio, olio e pepperoncino is another. The latter is my hubby’s go-to recipe when we’ve got a houseful of unexpected hungry guests! This tagliolini au gratin has just been added to MY go-to list for moments when you need something quick and easy to make!

(This recipe was first published a year ago but has been updated)

In my opinion, this recipe is an Italian gem. All it takes is some tagliolini or tagliatelle pasta, eggs, cooked ham, grated Parmesan and cream. There is another version of this recipe that includes béchamel and requires cooking the ham for a couple of minutes in butter a little more work but definitely worth trying out.

Cipriani’s tagliolini au gratin.

That recipe is said to have been created at the very famous Cipriani’s Harry’s bar in Venice, Veneto back in the 60’s and is still served in Cipriani restaurants around the world. It was, apparently, one of the favourites of opera singer Maria Callas.

In this much simpler version of tagliolini au gratin with ham, the only cooking required is boiling the pasta and baking the dish in the oven for 10-15 minutes. Can’t get much simpler than that! The ham is cut into small strips and mixed with the cream and egg yolks.

After cooking the pasta al dente mix a little butter and some Parmigiano into it and put it in a buttered oven dish. Pour the ham and egg mixture over it. Sprinkle with more cheese and your tagliolini au gratin is ready to bake! The result? Delicious! I’m sure, once you have tried it, this recipe will be added to your quick and easy to make go-to list too!

If you make this tagliolini au gratin with ham recipe, I’d love to hear how it turns out. Please write a comment here on the blog, email me or post a comment on the Pasta Project Facebook page.

Your feedback is really appreciated!

Other delicious tagliolini recipes on The Pasta Project

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Rock Fish and Spinach Gratin

This recipe is based on a traditional Provençal salt cod and spinach gratin. I use fresh rock fish, like snapper or cod. Fish symbolizes good luck in many cultures, and the greens represent money. The dish tastes rich and creamy, but there is no cream or butter in it.

Ingredients

  • 2 pounds spinach, stemmed and washed thoroughly, or 1 pound baby spinach, rinsed
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons finely chopped shallot or onion
  • 2 tablespoons all-purpose flour, sifted
  • 2 cups low-fat milk
  • Salt
  • freshly ground pepper to taste
  • 1 garlic clove, green shoot removed, finely minced or pureed
  • Pinch of nutmeg
  • 1 pound snapper or other rock fish fillets
  • ¼ cup fresh or dried bread crumbs
Nutritional analysis per serving (6 servings)

Preparation

  1. Bring a large pot of generously salted water to a boil, and add the spinach. Blanch for 30 seconds, and transfer to a bowl of ice water. Drain and squeeze dry, taking the spinach up by the handful. Chop finely, and set aside.
  2. Heat 2 tablespoons of the olive oil in a medium saucepan over medium heat, and add the shallot. Cook, stirring, until tender, about 3 minutes, and stir in the flour. Cook, stirring, for several minutes, until the mixture begins to color slightly. Remove from the heat. Whisk in the milk all at once. Return to the heat, and cook, stirring constantly, until the mixture simmers and thickens. Turn the heat to low, and simmer, stirring or whisking often, for 15 minutes. There should be no floury taste. Add salt and freshly ground pepper to taste, and stir in the garlic and a touch of nutmeg if desired. Stir in the chopped spinach. Taste, and add more salt and pepper as desired.
  3. Preheat the oven to 425 degrees. Oil a 2-quart gratin or baking dish. Place the fish fillets in a steamer above 1 inch of boiling water and steam for 5 minutes. Remove from the heat. The fillets should be opaque. Break the fish into small pieces, and remove any bones.
  4. Spoon a thin layer of the creamed spinach over the bottom of the dish, and top with the fish in one layer. Season the fish with salt and pepper. Spoon the remaining creamed spinach over the fish. Top with the breadcrumbs. Drizzle on the remaining tablespoon of olive oil. Place in the oven, and bake for 20 minutes until it is sizzling and beginning to brown.

Advance preparation: You can assemble the gratin hours before you bake it. Cover and keep in the refrigerator. Add five more minutes to the baking time.


Step 3/4

  • 1 tsp mustard
  • 300 ml milk
  • 1 lemon
  • salt
  • pepper
  • sugar

Add mustard, milk, lemon juice, and minced garlic to saucepan. Season to taste with salt, pepper, and sugar. Add dill, parsley, and green onions. Stir well and bring to a boil for approx. 2 – 3 min. Remove from heat and set aside.


Tagliatelle recipes

Tagliatelle are long, flat ribbons of pasta hailing from Emilia-Romagna and Marche in Italy, made with nothing more than eggs and flour. It’s a variety that's particularly good at absorbing heavy, meaty sauces that are full of flavour.

As one of the simplest pasta shapes out there, it’s worth making your own at home (all you need is a rolling pin and a knife) – Filippo Trapella’s Homemade tagliatelle recipe will talk you through the process. Once you’ve got your nests ready to cook, pair it with a sauce or flavour it with striking squid ink like Rosanna Marziale does in her dish of Squid ink pasta with mussels, calamari crackling and mozzarella purée. A popular variation of tagliatelle is tagliolini, a more cylindrical and thinner pasta that suits lighter sauces. Salvatore Elefante’s Tagliolini with tuna, aubergine cream and burrata makes for a beautiful midweek dish, as does Grazia Soncini’s Tagliolini with squid and courgette flowers.

Whichever one of these tagliatelle recipes you decide to go for, make sure you don’t overcook it – pasta should always be served al dente so it retains its bite and doesn’t go claggy.


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Watch the video: Super Easy Fish Pie. Jamie Oliver - AD (January 2022).