Fish and Vegetable Casserole À La Anne
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 5 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g fish fillet (s), (pollack, cod or panasius fillet or other fish fillet)
- 500 g leek
- lemon juice
- salt and pepper
- 250 g tomato (s), or more as required
- some basil
- cheese, grated
- 125 g whipped cream
- 1 egg (s)
- some vegetable stock, instant
- Fat, for the shape
Print Recipe
Pin Recipe Instructions
- Clean the fish, acidify (with the lemon juice), season with salt. Clean the leek, cut into slices, cook in salted boiling water for about 5 minutes, then drain. Peel and core the tomatoes and cut into pieces.
- Layer the fish, tomatoes and leeks in a baking dish. Finely chop the basil. Whisk the cream, egg, salt, pepper and vegetable stock to taste (a shaker is also possible). Pour mixed ingredients over the fish and sprinkle with cheese. Baked in the oven for about 40 minutes at 180 degrees (hot air).
- Goes perfectly with my recipe for kohlrabi and potato puree.
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