Matjes Casserole with Leek
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 8 fish fillet (s) (herring fillets, about 60g each)
- 3 leeks, young - 200g
- 800 g potato (s), the same size
- Pepper, black, freshly ground
- 250 g cream
- 3 tablespoon breadcrumbs
- 85 g butter
Print Recipe
Pin Recipe Instructions
- Rinse the matjes fillets and pat dry. Remove any bones that may be present. Cut the fillets into 3cm wide strips. Cut off the hard, green leaf parts from the leek. Halve the bars lengthways, wash and cut diagonally into 1cm rings. Peel the potatoes and cut into thin slices with a cucumber slicer. Grease a baking dish with butter. Melt the remaining butter. Starting with the potatoes, layer the prepared ingredients in the form. Pour a little butter over each layer of potatoes and grind each layer of leek with pepper. Retain some butter. Potatoes should form the end.
- Bring the cream to the boil and let it boil down for about 5 minutes while stirring. Pour it over the casserole, sprinkle with the breadcrumbs and drizzle with the remaining butter. Bake in a preheated oven at 180 ° for about 45 minutes.
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