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
Print Recipe
Pin Recipe Instructions
- 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.
- Set up jacket potatoes for parsley potatoes. When done, peel them, toss in butter and season with parsley and salt.
- 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.
- Bake in a preheated oven at 200 degrees and fan-assisted for about 20 minutes. Garnish with basil.
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