Jump to content

Welcome to NikonForums.com
Register now to gain access to all of our features. Once registered and logged in, you will be able to create topics, post replies to existing threads, give reputation to your fellow members, get your own private messenger, post status updates, manage your profile and so much more. If you already have an account, login here - otherwise create an account for free today!
Photo

Fish gratin


  • Please log in to reply
5 replies to this topic

#1
Merco_61

Merco_61

    Nikonian

  • Premium Member
  • PipPipPipPipPipPipPipPip
  • 10,588 posts
  • Country Flag
  • LocationUppsala, Sweden

Site Supporter

I have a feeling this dish spent a bit too long in the freezer, or perhaps was put in before it was cool enough. It tasted nice, though.

 

gallery_1251_808_816512.jpg

 

Body: Nikon Z6 II

Lens: Laowa 100/2.8 Z-mount

Lens (mm): 100
ISO: 534
Aperture: 11
Shutter: 1/4



#2
Ron

Ron

    Nikonian

  • Forum Member
  • PipPipPipPipPipPipPipPip
  • 2,255 posts
  • Country Flag
  • LocationMagic City

Is that a bit of water ice on top of your Fish Gratin? Doesn't look especially appetizing. Is that dish supposed to be served cold?

 

You're building quite a stash of Z mount hardware, Peter. I bet you have F mount glass that's feeling a bit unappreciated. Poor lenses.

 

--Ron



#3
Merco_61

Merco_61

    Nikonian

  • Premium Member
  • PipPipPipPipPipPipPipPip
  • 10,588 posts
  • Country Flag
  • LocationUppsala, Sweden

Site Supporter

This was before heating it.


  • Ron likes this

#4
krag96

krag96

    Nikonian

  • Forum Member
  • PipPipPipPipPipPipPipPip
  • 1,319 posts
  • Country Flag

Site Supporter

Would you explain this delicacy to me?



#5
Merco_61

Merco_61

    Nikonian

  • Premium Member
  • PipPipPipPipPipPipPipPip
  • 10,588 posts
  • Country Flag
  • LocationUppsala, Sweden

Site Supporter

Would you explain this delicacy to me?

In the bottom of the baking dish, there is a layer of fish. I used slices of plaice and haddock in this one. On the edges I piped mashed potatoes and in the center, on top of the fish is a thick seafood sauce with some grated red leicester cheese. Cooked in a 200 centigrade oven and finished off by scorching the mash with a blowtorch and then frozen for reheating. Perfect for days when there is no time for cooking, but you want something a little nicer than just boiled or fried fish. To reheat for eating, just put the frozen dish in the oven at 175˚C for 35-40 minutes.

This one spent more days than ideal in the freezer, though. It still made for a good valentine’s dinner.



#6
krag96

krag96

    Nikonian

  • Forum Member
  • PipPipPipPipPipPipPipPip
  • 1,319 posts
  • Country Flag

Site Supporter

Okay, that seems like pretty good eating!  Thanks, Peter,


  • Ron likes this