These small individual dishes are often made with the remaining white fish cooked in a court-bouillon. Boil the potatoes in their skin, while still warm, slice, place in the dishes. Cut the mushrooms into fine slices, soak into lemon water, take out and fry gently in butter with the finely chopped shallot. When their water evaporates, dust with flour, cook for 1 further minute while stirring, moisten with the cold milk, thicken while stirring. Salt, pepper, add a pinch of nutmeg (optional), add the fish cut into small pieces. The mixture obtained must be thick but not pasty. Fill each dish, sprinkle with grated GruyÅre. Put into a hot oven (400F) to reheat and gratin. This dish can be made in advance and kept in the refrigerator before being reheated in the oven.
