Fish Casserole with Pasta and Broccoli
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g redfish fillet (s), frozen
- salt and pepper
- 1 lemon (s), add the juice
- 450 g broccoli, frozen
- 250 g ribbon noodles, wide
- 2 tablespoon butter or margarine
- 1 tablespoon flour
- 300 ml milk
- 100 ml cream
- 300 ml vegetable stock
- 1 ½ tablespoon curry powder
Print Recipe
Pin Recipe Instructions
- Drizzle the redfish fillet with lemon juice, season with salt and pepper, let thaw a little and cut into 3-4 cm cubes. Thaw broccoli and cut into pieces. Cook the pasta in salted water until al dente.
- 1 tablespoon. Heat the butter and sweat the flour in it. Deglaze with milk, cream and stock and let simmer for 15 minutes. Season to taste with salt, pepper, garlic and the curry powder. Layer the pasta, fish and broccoli evenly in a greased baking dish and pour the sauce over it. Spread the remaining butter on top in flakes and cover the tin with aluminum foil.
- Bake at 200 ° C for approx. 30 minutes.
- In the last 5 minutes, remove the foil and let the casserole brown.
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