Fish Casserole Nicoise
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g fish fillet (s), e.. cod, saithe, panasius
- 150 g sour cream, or soy cream, or lactose-free sour cream
- 150 g crabs
- 250 g mushrooms
- 1 red pepper (s)
- 500 g potato (s)
- 0.25 liter ¼ vegetable stock
- 2 tablespoon flour
- 2 tablespoon cornstarch
- Lemon juice
- salt and pepper
- dill
- oil
Print Recipe
Pin Recipe Instructions
- Drizzle the pieces of fish with lemon.
- Boil the potatoes for 20 minutes, then peel and cut into slices. Finely chop the mushrooms and peppers and sauté briefly in a little oil, season, pour in the stock and bring to the boil. Mix the sour cream with cornstarch, add and bring to the boil again briefly.
- Roll the fish in a mixture of flour and salt and fry for 2 minutes.
- Layer the vegetable and potato mixture in a baking dish and pour the sauce over them. Sprinkle with the shrimp and dill.
- The casserole comes at 200 degrees for 30 minutes in the oven or 17 minutes in the microwave with combination.
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