- 750 g Hammour fillets cut into large cubes
- 2 tablespoons butter
- 1 medium onion or 125 g, cut into thin slices
- 2 cups mushrooms or 200 g, cut into quarters
- 300 g peeled shrimps cleaned
- 4 cups milk or 1000 ml
- 1 sachet MAGGI Idea of the Day Béchamel Mix
- 2 tablespoons fresh dill chopped
- 1½ cups mozzarella cheese or 150 g, grated
Seafood with Dill Gratin
INGREDIENTS
Seafood with Dill Gratin with
Seafood with Dill Gratin with 
- 750 g Hammour fillets cut into large cubes
- 2 tablespoons butter
- 1 medium onion or 125 g, cut into thin slices
- 2 cups mushrooms or 200 g, cut into quarters
- 300 g peeled shrimps cleaned
- 4 cups milk or 1000 ml
- 1 sachet MAGGI Idea of the Day Béchamel Mix
- 2 tablespoons fresh dill chopped
- 1½ cups mozzarella cheese or 150 g, grated
NUTRITIONAL INFORMATION
Seafood with Dill Gratin with
Seafood with Dill Gratin with
- Energy 441 (Kcal)
- Protein 47 (g)
- Carbohydrate 21 (g)
- Total Fat 18 (g)
HOW TO PREPARE
Seafood with Dill Gratin with
Seafood with Dill Gratin with
1
Season the fish fillet cubes with salt, pepper and little olive oil then place them in an oven dish and Bake the fish in a 190°C preheated oven for 15 minutes or until it is cooked and set the fish in the same oven dish aside.
2
Melt butter in a large saucepan, fry onion slices and mushroom quarters over medium heat for 4-5 minutes or until onion is tender. Add shrimps and cook for another 3 minutes or until shrimps is almost cooked.
3
Add milk and MAGGI Secrets Béchamel Mix to the saucepan. Bring the sauce to boil with constant stirring then simmer for 2 minutes or until the sauce thickens. Remove the saucepan from heat.
4
Sprinkle the chopped dill over the cooked fish fillets in the oven dish and cover with the prepared béchamel sauce mixture.
5
Sprinkle the cheese over the béchamel sauce and bake in a 220°C preheated oven for 20 minutes or until the surface is golden brown.
REVIEWS
Seafood with Dill Gratin with
