Summary

Ingredients

• 700 g fish, white e.. cod or haddock
• 120 g butter
• 550 ml milk
• 50 g flour
• 120 g shrimp (s), peeled
• 2 hard-boiled egg (s), cut into small pieces
• 1 tablespoon capers
• 3 tablespoon parsley, fresh, finely chopped
• 1 tablespoon lemon juice
• Salt and pepper, freshly ground
• 900 g potato (s), cooked, for the `lid` and
• 25 g butter
• 150 g cream (sour cream), alternatively sour cream or creme fraiche
• 1 pinch nutmeg, freshly grated
• Salt and pepper, freshly ground

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Instructions

1. Put the fish in a large enough ovenproof dish and season with salt and pepper. Pour half of the milk over it and place a few flakes of butter (approx. 1/4 of the total amount) on top. Cook in the oven at 200 degrees for about 20 minutes.
2. Carefully remove the liquid from the mold and set aside. Remove skin and any bones from the fish and cut into relatively large pieces.
3. Melt the rest of the butter, add the flour and gradually add the fish stock, while always stirring well. Then slowly add the rest of the milk and season with parsley, salt and pepper.
4. Grease an ovenproof dish well and add pieces of fish and prawns. Spread the hard-boiled eggs, lemon juice and capers on top. Finally pour the sauce over it.
5. Prepare a mashed potatoes from the ingredients for the `lid` and pour over the contents of the baking dish. Baked at 200 degrees for about half an hour until everything is golden brown.