Pollack gratin in the air fryer
Crispy cheese gratin with tender pollack, leek, cauliflower and potato slices, made in the air fryer in under an hour. A creamy Danish classic in a new format — the perfect weeknight dinner.
Equipment
- 1 Air fryer
- 1 Ovnfast form (der passer i airfryer)
- 1 Cutting board
- 1 Knife
- 1 Bowl
- 1 Whisk
Ingredients
Fish and vegetables
- 600 g pollack fillet skinless and boneless
- 400 g potatoes firm, such as fingerling or other waxy potatoes
- 1 pcs leek only the white and light green part
- 300 g cauliflower about half a cauliflower
- 1 clove garlic finely chopped
The cream
- 250 ml whipping cream
- 100 g grated cheese e.g. Vesterhavsost or cheddar
- 1 tbsp lemon juice
1 tsp salt- 0.5 tsp black pepper freshly ground
- 2 tbsp freshly chopped parsley
For the dish
- 1 tbsp butter for brushing
Instructions
Preparation
- Preheat the air fryer to 180 °C (fan).
- Brush an ovenproof dish that fits in your air fryer with 1 tbsp butter.
- Rinse 400 g potatoes and cut them into 2-3 mm thin slices. Use a mandoline for even thickness.
- Rinse 1 pcs leek thoroughly and cut it into fine rings.
- Divide 300 g cauliflower into small, even florets.
- Rinse 600 g pollack fillet, pat dry and cut into rough cubes of about 3 cm.
Assembling the gratin
- Place the potato slices in the bottom of the dish so they overlap slightly. Spread the leek rings and cauliflower florets on top.
- Distribute the fish cubes evenly between the vegetables and sprinkle 1 clove garlic (finely chopped) over the top.
- Whisk 250 ml whipping cream together with 1 tbsp lemon juice, 1 tsp salt, 0.5 tsp black pepper and half of 2 tbsp freshly chopped parsley in a bowl.
- Pour the cream evenly over the fish and vegetables. Sprinkle 100 g grated cheese over the top.
Cooking in the air fryer
- Place the dish in the air fryer and bake at 180 °C (fan) for 22-25 minutes, until the cheese is golden and the potatoes are tender. Check with a fork whether the potatoes are cooked through.
- Let the gratin rest for 5 minutes, sprinkle with the remaining parsley and serve immediately.
Notes
Tips for the perfect result:
Slice the potatoes as thinly as possible — ideally with a mandoline — so they become tender at the same time as the fish. If the cheese browns too soon, you can cover the gratin loosely with foil for the last few minutes. Variation:
You can replace the pollack with cod, saithe or another firm white fish. A pinch of nutmeg in the cream adds a subtle Nordic twist, and fresh sprigs of dill work well in place of parsley. Serving:
Serve with a fresh green salad with lemon vinaigrette and a good loaf of bread to soak up the cream. Portion size:
If your air fryer is smaller, you can make the dish in two batches or use a smaller dish and halve the quantity.
Slice the potatoes as thinly as possible — ideally with a mandoline — so they become tender at the same time as the fish. If the cheese browns too soon, you can cover the gratin loosely with foil for the last few minutes. Variation:
You can replace the pollack with cod, saithe or another firm white fish. A pinch of nutmeg in the cream adds a subtle Nordic twist, and fresh sprigs of dill work well in place of parsley. Serving:
Serve with a fresh green salad with lemon vinaigrette and a good loaf of bread to soak up the cream. Portion size:
If your air fryer is smaller, you can make the dish in two batches or use a smaller dish and halve the quantity.
Nutrition
Calories: 520kcalCarbohydrates: 28gProtein: 38gFat: 28gSaturated fat: 16gPolyunsaturated fat: 1gMonounsaturated fat: 8gCholesterol: 145mgSodium: 850mgPotassium: 1100mgFiber: 4gSugar: 6gVitamin A: 850IUVitamin C: 60mgCalcium: 280mgIron: 2mgNet carbohydrates: 24g
