Summary

Ingredients

• 450 g fish fillet (s), firm-fleshed (e.. salmon, monkfish, bream, pikeperch, catfish)
• some lemon juice
• 1 tablespoon flour
• some olive oil
• 60 ml white wine
• 60 ml heavy cream
• Possibly fish seasoning (fish paste, available in the fish shop)
• 100 g peas, frozen
• 1 medium carrot (s), cut into small cubes
• 6 large potato (s), waxy
• 3 tablespoons butter, melted or olive oil
• salt and pepper

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Instructions

1. Wash and clean the fish, cut into bite-sized cubes and sour with lemon juice. Then drain, dust with flour and fry in a little olive oil in portions in a non-stick pan.
2. Then put all the fish back into the pan along with the frying liquid that may have leaked out, heat up and deglaze with white wine. Bring to the boil, add the cream and season with salt, pepper and possibly fish paste. Add the peas and carrots and cook for a few minutes until the fish is cooked through and the vegetables are firm to the bite. Season again if necessary.
3. Put the fish and vegetables in a greased baking dish. The shape should be quite large so that the potato crust can be applied thinly, becomes nice and crispy and cooks through quickly.
4. Mix the freshly grated potatoes in a bowl with butter or oil, salt and pepper. Then distribute evenly on the fish.
5. Put on the top rail in the oven preheated to 220 ° C. If available, select the Grill setting, otherwise top heat. Bake for 10-15 minutes, until the potatoes are cooked through and brown and crispy on top.
6. Tip: You can vary the proportions of fish, vegetables and potatoes according to your taste and you can also use other types of vegetables. Or leave out the vegetables in the casserole and prepare them as a side dish.