Fish Finger Casserole Surf and Turf
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 40 mins |
| Total Time | 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 15 fish fingers
- 200 g cooked ham
- 200 g mushrooms, fresh
- 200 g Gouda or Emmentaler, rated
- 200 ml cream
- 200 ml water
- 2 onions)
- 2 tablespoon tomato paste
- 1 tablespoon curry ketchup
- 2 tablespoon flour
- salt and pepper
- Paprika powder, noble sweet
- some oil for frying
Print Recipe
Pin Recipe Instructions
- Fry the fish fingers in oil until golden brown and place on kitchen paper to degrease them.
- Dice the ham and onions and cut the mushrooms into slices. Then fry the ham and onions in the pan in which the fish fingers were fried beforehand. Add the mushrooms and fry them. Dust with flour and sweat the flour briefly. Deglaze with water and cream. Stir in tomato paste and curry ketchup and bring to the boil. Season to taste with the spices.
- Place the fish fingers in a baking dish and pour the sauce over them. Then sprinkle the cheese over it. Baked in a preheated oven at 180 ° C (top / bottom heat) until the cheese is golden brown.
- Mashed potatoes also taste very good.
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