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
Matjes Casserole with Leek
Matjes Casserole with Leek

Instructions

  1. 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.
  2. 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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