Fish and leek casserole with butter crumbs

Name: Fish and leek casserole with butter crumbs
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 750 g Leeks (leek); 250 g Carrots; 7-10 Tbsp Salt; 600 g Fillet of saithe or ling; 2-3 TABLESPOONS Lemon juice; 2 discs Toast; 80 g soft butter; 40 g grated horseradish (glass); 20 g flaked almonds; 7-10 Tbsp Pepper; 8 TABLESPOONS Whipped cream

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

750 g Leeks (leek)
250 g Carrots
7-10 Tbsp Salt
600 g Fillet of saithe or ling
2-3 TABLESPOONS Lemon juice
2 discs Toast
80 g soft butter
40 g grated horseradish (glass)
20 g flaked almonds
7-10 Tbsp Pepper
8 TABLESPOONS Whipped cream

Directions

1
Clean the leek, peel the carrots. Wash the vegetables and cut them diagonally into thin slices. Bring 1/2 litre salted water to the boil, add vegetables and cook covered for about 8 minutes. In the meantime wash fish fillet, dab dry and cut into 4 slices.
2
Sprinkle the fillets with lemon juice and salt lightly. Cut off the rind from the toast and crumble the slices. Mix softened butter, horseradish and a pinch of salt. Stir in first crumbs, then flaked almonds.
3
Pour the vegetables onto a sieve, drain well and place in a large ovenproof dish or 4 gratin dishes. Season with pepper, pour cream over the vegetables. Place fish slices on the vegetables.
4
Spread butter-horseradish crumbs on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes. Baguette bread tastes good with it.