Fish Gratin with Button Mushrooms

For four persons

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Clean button mushrooms and slice. Mince the shallot. Braise both in butter for approx. 5 minutes. Deglaze with white wine, cook and reduce liquid slightly.
Butter a gratin dish. Mix half of the mushrooms with herbs and distribute on the bottom of the dish. Add salt and pepper to the filets and place on top the mushrooms. Cover with the remaining mushrooms and bake in the 180°C oven for approx. 20 minutes. Stir egg yolk into the cream. Remove the juice that formed while baking the fish and add it to the egg-cream mixture. Season with pepper and salt and pour over the fish filets. Sprinkle cheese over the dish and add a few flakes of butter.
Bake another 10 minutes at 180°C top heat. Don’t let a brown crust form, if necessary cover with aluminum foil. Serve with freshly peeled boiled potatoes, grainy rice or fine noodles.

Source: Recipe by Charlotte Lehmann,


600 g fish filets
400 g button mushrooms
3 shallots
1 ½ TBS butter
1 – 2 dl white wine
Butter for the dish
1 TBS Oregano
Salt and pepper
1 dl cream
2 egg yolks
20 g Gruyère
20 g butter flakes

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