Prepare the fish stock a day ahead: place the tuna in a large pan and sprinkle with the powdered court-bouilon. Add the white wine and 2 quarts of water, bring to a boil, cook for 10 minutes, then drain the tuna and set aside. Reduce the fish stock on a high heat down to 3 cups. Strain. The next day, cut the bacon into strips, chop the onions and the shallots. Brown the bacon in a shallow casserole, without any cooking fat. When slightly brown, remove from the pan. Add a little butter and sweat the onions and the shallots. Sprinkle with flour and add 2 cups of fish stock, put the bacon back into the pan, cook for 5 minutes then add the cream. Season with pepper and sprinkle some ground nutmeg. Cut the tuna into pieces, place in individual ramekins and coat with the sauce. Bake for 10 minutes in a hot oven.
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1 1/2 lbs tuna fish
1 pack powdered court-bouillon
1 cup dry white wine
2 shallots
2 onions
1/3 lb smoked bacon
1 cup crÅme fraöche
1/3 cup butter
1/3 cup + 1 tbsp flour
salt, pepper, nutmeg
1 1/2 oz grated Swiss cheese
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10
mn
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20
mn
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You will save time by preparing the mixture a day ahead. Serve a white Anjou wine with this gratin.
