Summary

Ingredients

• 2 large fish fillet (s), (cod fillets)
• 500 g potato (s), (e.. Linda)
• 500 g leaf spinach, fresh or frozen (300 ) approx.
• 50 g butter
• 50 grams flour
• 200 ml cream
• 300 ml milk, approx., Depending on the desired liquid
• 20 pine nuts
• 1 bunch dill
• nutmeg
• salt and pepper
• 125 g mozzarella
• 10 butter for the mold

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Instructions

1. Boil the potatoes almost cooked and peel them.
2. For the bechamel sauce, melt the butter, stir in the flour and sweat lightly, do not let it turn brown. Deglaze with half of the cream and enough milk until the sauce has the desired consistency. Season with salt, pepper and nutmeg, simmer for at least 10 minutes, stirring often.
3. Grease a baking dish with the butter and layer two thirds of the potatoes in thin slices. Salt, pepper and rub some nutmeg over it. Pour a third of the bechamel sauce over it. Finely chop the dill and sprinkle a third of it on top.
4. Carefully debone the fish fillets and cut into bite-sized pieces. Spread on the potato slices, season with salt and pepper. Scatter the rest of the dill evenly over the top.
5. Clean and blanch the spinach or thaw frozen spinach. Squeeze out well and distribute torn on the fish. Lightly roast the pine nuts without fat and cut into small pieces or mash them a little. Spread on top of the spinach. Scatter nutmeg, salt and pepper over it and pour the rest of the cream over it. Spread the rest of the potato slices on top, season with salt, pepper and evenly baste with the rest of the bechamel sauce. Spread the mozzarella slices on top and put the casserole in the oven.
6. First bake for 20 minutes at bottom / top heat at 160 °, then at 180 ° for 25 minutes and then at 220 ° for 15 minutes with bottom / top heat to brown slightly.