Summary

Ingredients

• 600 g fish fillet (s) (pollack fillet), frozen
• 600 g potato (s)
• 4 large carrot (s)
• 2 tuber / s fennel
• 200 g sweet cream
• 200 ml milk
• 1 tablespoon processed cheese
• 1 tablespoon stock, grained
• salt and pepper
• Teaspoon curry powder
• 50 g cheese, rated, e.. Emmentaler
• 1 tablespoon breadcrumbs
• 1 teaspoon butter
• 0.5 ½ lemon (s), juice it
• some fat, for the shape

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Instructions

1. Peel the potatoes and cut into 0.5 cm thick slices. Clean and cut the carrots in the same way. Bring everything in the saucepan to the boil together with the milk, cream and stock, simmer over a low heat for about 8 minutes.
2. Place the defrosted fish fillets side by side in a flat, greased casserole dish, season with salt and pepper and drizzle with the lemon juice.
3. Remove the fennel from the stalk and cut into fine strips. Put the fennel greens aside, add the sliced vegetables to the potatoes and carrots. Add processed cheese and curry powder. If necessary, add salt to the cream sauce, then distribute it over the fish in the baking dish. Sprinkle with cheese, breadcrumbs and small flakes of butter and bake in the oven at 170 degrees for 25 minutes.
4. Sprinkle with the finely plucked fennel greens before serving.