Matjes Casserole with Leek

Summary

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

1. Rinse the matjes fillets and pat dry. Remove any bones. Cut into 3cm wide strips.
2. Cut off and discard the hard green leaf parts from the leeks. Halve lengthways, wash, and cut diagonally into 1cm rings.
3. Peel the potatoes and slice thinly with a cucumber slicer or mandoline.
4. Grease a baking dish with some of the butter.
5. Melt the remaining butter over medium heat.
6. Layer the ingredients in the baking dish: start with potatoes as the base layer, then leeks (sprinkle with pepper), then matjes strips. Repeat this pattern, ending with potatoes on top. Pour melted butter over the potato layers and sprinkle pepper over each leek layer. Reserve some melted butter for later.
7. Heat the cream to boiling over medium-high heat. Boil for 5 minutes while stirring.
8. Pour the boiled cream over the casserole.
9. Sprinkle the breadcrumbs evenly over the top.
10. Drizzle with the reserved melted butter.
11. Bake in a preheated oven at 180°C (350°F) for 45 minutes.