Potato – Fish – Casserole

Summary

Ingredients

• 1 kg potato (s)
• 250 ml milk
• 20 g butter
• salt and pepper
• 2 tablespoon mustard
• 30 g capers
• 500 g fennel
• 500 g fish fillet (s) (like redfish)
• 1 egg (s), including the yolk
• 3 tablespoon heavy cream
• nutmeg

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Instructions

1. Potatoes, salt, 1/4 L milk, 20 g butter, pepper, nutmeg - use them to make a mashed potatoes (or use them as they are)
2. Stir 1-2 tablespoons of mustard and approx. 30 g capers into the puree. Cut the fennel into thin slices and sauté in a little water, oil and salt, lemon juice until soft. Fish fillet, salt, pepper and drizzle with lemon juice.
3. Fry briefly on both sides.
4. Grease a baking dish and fill it with the steamed fennel. Spread the fish fillet over it, spread the seasoned puree nicely over it.
5. Mix 1 egg yolk with a little cream and spread over it.
6. Then bake at 200 ° in a preheated oven for 20-30 minutes.