Summary

Ingredients

• 600 g fish fillet (s), your choice, e.., mackerel, salmon or hake
• 1 zucchini
• 1 handful mushrooms
• 2 cloves garlic
• 1 can tomato (s), chunky, approx. 450 g
• 1 piece (s) ginger, the size a thumb
• olive oil
• butter
• 600 g potato (s)
• Milk, hot
• 150 g cheese, your choice
• salt and pepper
• nutmeg

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Instructions

1. Cut the zucchino into slices and simmer slowly in a pan with a little hot butter and oil. Add the chopped garlic cloves, grated ginger and tomatoes and bring to the boil. Season to taste with salt and pepper.
2. Peel and dice the potatoes and cook in salted water. Pour off the cooking water and press the potato pieces through a press. Stir in hot milk a little more smoothly, stir in a little butter and season with nutmeg. Grate and fold in the cheese.
3. In a casserole dish, first put some vegetables, then the fish fillets, then vegetables again (if the form is small, also in 2 layers). Using a piping bag, spray the puree in strips diagonally. Bake at 180ºC on the middle rack for about 30 minutes. The potatoes should be golden yellow.
4. Danger!
5. If the ingredients are cold, the time in the oven will be longer. The fish should be done.