Gratin

Ingredients:

(for BÉCHAMEL SAUCE)

• 30g butter

• 30g flour

• 300g milk

• salt

• black pepper

• 50g sliced onion

• 50g diced mushroom

• 1 teaspoon butter

• salt

• black Pepper

• 30g shredded mozzarella cheese

• 30g sea urchin

• 30g ikura

• dill

Directions:

1. Make the béchamel sauce: Melt the butter in the saucepan. Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles. Add the hot milk, continuing to stir as the sauce thickens. Add salt and pepper.

2. Sauté onion and mushrooms with butter and combine with the béchamel sauce.

3. Pour the above mixture into a baking dish, and add a layer of the sweet potato. Then layer with mozzarella cheese and bake for 10 minutes at 450F.

4. After slightly cooling, add sea urchin, salmon roe, and dill for final touches.