Gratin of Haddock and Zucchini

One benefit of being bilingual is that one’s universe of recipes online is doubled. This recipe adapted from a website in Bordeaux, France is an example of a simple dish with distinct French flair. It is readily adaptable to whatever you have on hand: sharp cheddar or Asiago can replace the gruyere and milk can fill in for the fumet but you might wish to cut down a bit on the cheese. The recipe works well with summer squash instead of zucchini and any fish white fish can replace the haddock. The original calls for the dish to be accompanied by parsleyed red bell pepper julienne but any colorful vegetable will do nicely, or you can simply serve it with a salad.

Serves two generously

Ingredients

Butter or oil – 1½ Tablespoons

Shallot, minced – 1

Flour – 1 ½ Tablespoons

Dry white wine – 3 Tablespoons

Fumet de poisson (fish stock) – 340 milliliters (3 cups)

Dill, preferably fresh, chopped – 2 teaspoons

Zucchini, sliced crosswise 3 millimeters (⅛ inch) thick – 250 grams (½ pound)

Olive oil – 3 Tablespoons

Salt and pepper – to taste

Haddock filets – 1 or 2 depending on size, about 150 grams (5 ounces) per serving

Gruyère or other cheese, shredded – 40 grams (½ cup)

Method

Preheat oven to 350°F (180°C)

Melt the butter in a skillet over medium-low heat and cook the shallots until softened, about 2 minutes. Add the flour and mix well with a whisk.

Pour in the wine and boil down for 1 minute. Gradually add the stock, whisking constantly. Bring to a boil and reduce for 15 minutes. Stir in the dill and set aside.

Heat 2 Tablespoons of the olive oil in a non-stick frying pan over medium high heat. Season with the zucchini slices with salt and pepper and cook for 3 minutes, turning once. Transfer to an oven-proof baking dish large enough to hold the fish in one layer, arranging them to cover the bottom. Set aside.

In the same frying pan, heat the remaining olive oil and cook the fish for 1 minute on each side. Place the fish on top of the zucchini, pour on the reserved sauce, and cover with the cheese.

Bake for 20 minutes.