Fish and Carrot Casserole with Pesto Cream

by Editorial Staff

Summary

Prep Time 1 hr
Total Time 1 hr
Course Main Course
Cuisine European
Servings (Default: 6)

Ingredients

  • 1 ½ kg large carrot (s)
  • 250 g butter
  • 1 ½ kg fish fillet (s) (e.g. cod, plaice fillet, redfish)
  • 3 tablespoon lemon juice
  • 5 slices toast
  • 5 tablespoon pesto
  • 250 g whipped cream
  • 1 ½ bunch parsley
  • 1 ½ kg potato (s), waxy
  • Salt and pepper, whiter
  • sugar
  • some basil for garnish
Fish and Carrot Casserole with Pesto Cream
Fish and Carrot Casserole with Pesto Cream

Instructions

  1. Peel, wash and thinly slice or slice the carrots. Fry in hot fat (4 tablespoons butter) for about 2 minutes. Season with salt and a pinch of sugar. Add a little water and cook covered for about 5 minutes.
  2. Set up jacket potatoes for parsley potatoes. When done, peel them, toss in butter and season with parsley and salt.
  3. Wash the fish fillets, pat dry and portion. Drizzle with lemon juice. Finely crumble the toast. Place the carrots in a flat roasting pan. Place the fish on top and season with salt and pepper. Spread the pesto on top. Sprinkle with toast crumbs. Pour cream over it.
  4. Bake in a preheated oven at 200 degrees and fan-assisted for about 20 minutes. Garnish with basil.

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