Pollock Casserole with Tomatoes and Zucchini
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 fish fillet (s) (saithe), fresh
- 3 potato (s)
- 1 zucchini
- Tomato (noun)
- 3 spring onion (s)
- 2 bags parmesan
- 2 tablespoon butter
- 2 tablespoon flour
- 1 glass white wine
- 1 cup sweet cream
- 1 cup broth, hot
- salt
- pepper
- Lemon juice
- dill
Print Recipe
Pin Recipe Instructions
- Peel the potatoes, cut them into relatively small cubes and cook them in salted water.
- Briefly fry the fish in a pan and place in an ovenproof baking dish.
- Wash the zucchini and cut into small cubes. Wash the spring onions as well and cut into small rings. Wash the cocktail tomatoes and cut in half or quarter as desired.
- Preheat the oven to 200 ° C.
- Melt a piece of butter in a saucepan and stir in 2 tablespoons of flour with a whisk (watch out! It burns very quickly!). Deglaze the whole thing with the white wine. Add the cream and add a cup of hot broth. Simmer briefly. Add the chopped zucchini and spring onions to the sauce and let simmer briefly. Season the sauce with salt, pepper, lemon juice and dill to taste.
- Add the cooked potatoes to the fish in the baking dish. Pour the sauce over it, spread the cocktail tomatoes over the surface and sprinkle the whole thing with parmesan.
- Put the casserole in the oven for about 15 minutes.
- Serve hot.
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