Fish Casserole Florentine Style
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g spinach
- 1 cup rice (short grain)
- 500 ml vegetable stock
- 4 small fish fillet (s) (pollack)
- 500 ml milk, 1.5% fat
- 4 teaspoons flour
- 1 cup herbal cream cheese
- salt and pepper
- Vegetable broth, instant
- 1 pinch (s) nutmeg
- Cheese, grated
Print Recipe
Pin Recipe Instructions
- Thaw the spinach. Cook rice in vegetable stock for about 15 minutes and place in a baking dish. Season the pollack fillet and place on the rice, also season the spinach and spread over it.
- Mix the milk with the flour and bring to the boil. Dissolve the cream cheese in the sauce, stirring constantly, season with salt, pepper, nutmeg and a little vegetable stock powder and pour over the casserole. Sprinkle with cheese and bake in a preheated oven at 220 ° C for about 20 minutes.
- Tip:
- I also like to make the casserole with Kritharaki noodles (small, rice-grain-shaped Greek noodles).
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