Pacific pomfret fillets and potatoes au gratin with physalis sauce

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Pacific pomfret:

  • 4 lb 8 oz Pacific pomfret
  • 3.5 oz butter
  • Dill
  • Salt and pepper

Potato gratin:

  • 4 lb 8 oz potatoes
  • 1 3/4 cups cream
  • Salt and pepper
  • 1.5 oz grated parmesan cheese
  • 1 1/3 tbsp butter

Physalis sauce:

  • 1 lb physalis
  • 1 cup water
  • 1 cup white wine
  • 4 tbsp sugar

12 servings


For the Pacific pomfret:
On a griddle, pour the butter, Pacific pomfret, salt, pepper, and dill. Flip the fish and season again. For the fish not to become dry, after 15 minutes of cooking, you can pour some white wine on the pomfret.

For the gratin:
Peel the potatoes and thinly slice them with a mandoline slicer. Butter a dish and add the potato slices as orderly as possible. Once all the slices are in, add the cream with salt and pepper, and the grated cheese on top. Bake in the preheated oven for 45 minutes.

For the sauce:
Wash the physalis and their fruit. Cut them in halves and put in a pan with the wine, water, and sugar. Allow them to boil until the volume of the liquid has reduced to half. Pour the sauce on the side of the Pacific pomfret.