Fish Casserole with Spinach and Mashed Potatoes
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg potato (s), floury boiling
- 250 ml milk, hot (possibly more)
- 1 clove garlic
- Nutmeg, freshly grated
- salt and pepper
- Butter to taste
- 1 kg spinach leaves, frozen
- 1 cup cream
- 800 g fish fillet (s) (e.. redfish, salmon)
- Lemon juice
- Fat for the shape
- 100 g cheese, spicy, rated (e.. Gouda, Emmentaler)
Print Recipe
Pin Recipe Instructions
- Boil, peel and roughly mash the potatoes. Pour the hot milk over it, add the butter and stir vigorously with the whisk or in the food processor - there may still be small pieces in it. Squeeze the garlic clove and add, season with salt, pepper and nutmeg. If necessary, add a little milk, the porridge should be relatively soft.
- Thaw the spinach according to the package instructions and bring to the boil, stir in the cream and season well with salt, pepper and nutmeg.
- Rinse and pat dry the fish fillets, cut into bite-sized pieces. Season with lemon juice, salt and pepper.
- Grease a large baking dish and pour in the hot spinach. Spread the pieces of fish on top and spread the mashed potatoes over them. Finally, sprinkle with the grated cheese.
- Bake in the oven at 175 ° C (fan oven) for about 30 minutes until the cheese is lightly browned.
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