Prepare Fish Au Gratin at Home without an Oven

Reviewed and approved by the nutritionist Eliana Delgado Villanueva.

Written by Eliana Delgado Villanueva

Last update: 15 December, 2022

You would love the following recipes if you’re the kind of person who avoids eating a lot of red meat. Today you’ll learn how to cook au gratin dishes without using an oven. Give these fish au gratin recipes a try and you won’t regret it.

“Gratin” is a cooking technique that involves baking foods at a very high temperature to create a crunchy, golden outer layer. This au gratin layer protects the food inside so it can be cooked with all the aromas and flavors that usually escape or get burned.

To prepare the outer layer, you can use ingredients like cheese, bread crumbs, or sauces, although most chefs make a béchamel sauce, which adds a nice flavor to any recipe.

You’ve probably gotten tired of hearing that it’s healthy to eat fish, but do you really know why? Continue readying to find out that fish is one of the most complete foods you can eat in a balanced diet.

It’s filled with vitamins and minerals that are essential for your body. There are also fatty acids, omega-3, selenium, and zinc. Eating fish helps regulate your circulatory system, lower LDL cholesterol levels, and strengthen your immune system.

You should know what kinds of fish to choose, however, because not all are good for you – some may even be harmful. Therefore, just about any recipe made with fish is probably good for your body.

Making fish au gratin without an oven

1-Gratin with embers

There are many different ways to prepare or cook different types of food. Gratin is one option, but the challenge with this recipe is how to make it without using an oven. Continue reading to learn how to do it.

• 1 cup of milk (100 ml)
• 1 teaspoon of ground pepper (5 g)
• 2 teaspoons of salt (10 g)
• 1 small, white snapper (4 kg)
• 1 cup of cheese, grated (100 g)
• 3 tablespoons of butter (45 g)
• 3 tablespoons of whole wheat flour (45 g)
• 2 onions, sliced (200 g)
• 1 teaspoon of ground nutmeg (5 g)

Instructions

• First, clean the fish by removing the guts and gills. Make a few crossed cuts on the flesh to ensure the fish thoroughly cooks inside. Next, season the fish with salt and pepper and set aside.
• To prepare the béchamel sauce, heat the cup of milk along with the nutmeg over medium heat.
• Melt the butter and stir in the wheat flour along with the milk mixture.
• Beat until you get a smooth cream. Set aside once the cream is finished.
• Place the fish on a baking sheet and top with the onion slices. Spread the béchamel sauce over the fish and onions and finally sprinkle the cup of cheese on top to cover everything. Cover with a layer of aluminum foil.
• Take this tray to your pre-heated grill and place some charcoal embers on top of it to create the gratin. This will take about 20 to 25 minutes.
• Serve and enjoy your fish au gratin.

Read this article: 5 Virtues of Fish Oil for Your Health

2-Cooking gratin with a kitchen torch

A kitchen or butane torch is a culinary tool used for caramelizing foods and creating gratin, as well as melting or browning cheese toppings, soups, and sauces, or roasting vegetables. It’s an excellent tool to have if you don’t have an oven.

Ingredients

• 1 small white fish (3 kg)
• 1 cup of milk (100 ml)
• 2 teaspoons of salt (10 g)
• 1 chopped onion (100 g)
• 3 tablespoons of butter (45 g)
• 1 cup of cheese, grated (100 g)
• 3 tablespoons of whole wheat flour (45 g)
• 1 teaspoon of ground nutmeg (5 g)
• 3 boiled potatoes, sliced thinly (200 g)
• 1 teaspoon of ground pepper (5 g)

Instructions

• Clean the fish and make several diagonal cuts so it thoroughly cooks inside. Season with salt and pepper, then set aside.
• Prepare the béchamel sauce by heating the milk and butter in a saucepan. Stir in the wheat flour over low heat until you get a smooth cream. Add the teaspoon of nutmeg and stir well. Reserve.
• Place the fish in a saucepan to cook for five to seven minutes before adding the gratin.
• Then place it on a baking sheet and add the sliced potatoes, onion, béchamel sauce, and cheese in layers. Cover with aluminum foil.
• Using the torch, heat the surface of the aluminum foil to create the gratin. You’ll need to do this with both sides of the tray. It should take about 15 or 20 minutes.
• Serve with any side dishes that you like and enjoy your oven-free fish au gratin.

Check out this article too: Omega 3: More Foods Than Just Oily Fish