Fish and vegetable gratin

1. Peel the carrots, split the leeks in half and rinse. Chop into slices and steam the vegetables for 20 minutes.

2. Dissolve the fish broth cube in a big pot of boiling water, immerse the fish fillets and simmer for 10 minutes. Drain and crumble.

3. Preheat the oven at 210°C (th. 7 ). In an oiled gratin baking dish, on the bottom arrange a layer fish, then the cooked vegetables , and cover with fish. Season with salt and pepper to taste. Sprinkle butter and cheese then bake for 20 minutes.

Photo credit : Sucré Salé