Potato – Fish – Casserole
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
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
Print Recipe
Pin Recipe Instructions
- Potatoes, salt, 1/4 L milk, 20 g butter, pepper, nutmeg - use them to make a mashed potatoes (or use them as they are)
- 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.
- Fry briefly on both sides.
- Grease a baking dish and fill it with the steamed fennel. Spread the fish fillet over it, spread the seasoned puree nicely over it.
- Mix 1 egg yolk with a little cream and spread over it.
- Then bake at 200 ° in a preheated oven for 20-30 minutes.
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