Summary

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

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Instructions

1. Drizzle the pieces of fish with lemon.
2. 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.
3. Roll the fish in a mixture of flour and salt and fry for 2 minutes.
4. Layer the vegetable and potato mixture in a baking dish and pour the sauce over them. Sprinkle with the shrimp and dill.
5. The casserole comes at 200 degrees for 30 minutes in the oven or 17 minutes in the microwave with combination.