Fish casserole

Name: Fish casserole
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 350 g Celery; 600 g Potatoes (waxy); 150 g Tomatoes; 200 ml Vegetable broth (instant); 1 collar Spring onions; 7-10 Tbsp Salt; 7-10 Tbsp freshly ground pepper; 150 g Fresh cream; 1 TEASPOON Lobster soup paste; 500 g Cod fillet; 2 TABLESPOONS Flour; 4 TABLESPOONS Oil; 1-2 TEASPOONS Mustard seeds; 7-10 Tbsp some chervil sprigs

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

350 g Celery
600 g Potatoes (waxy)
150 g Tomatoes
200 ml Vegetable broth (instant)
1 collar Spring onions
7-10 Tbsp Salt
7-10 Tbsp freshly ground pepper
150 g Fresh cream
1 TEASPOON Lobster soup paste
500 g Cod fillet
2 TABLESPOONS Flour
4 TABLESPOONS Oil
1-2 TEASPOONS Mustard seeds
7-10 Tbsp some chervil sprigs

Directions

1
Wash, clean and slice the celery. Wash, peel and slice the potatoes. Wash and quarter the tomatoes, cutting out the stalks. Remove seeds from quarters and cut into slices. Steam celery and potatoes for 10 minutes in the broth.
2
Wash and clean spring onions and cut them diagonally into rings. Add tomatoes and spring onions to the vegetables. Season with salt and pepper. Bring crème fraîche and soup paste to the boil, season with salt and pepper. Mix half of the sauce with the vegetables. Pour into a flat casserole dish (approx. 1.5 litres capacity). Rinse fish, dab dry and cut into 2 cm cubes. Salt the fish cubes, turn in flour and fry briefly in the oil. Spread on the vegetables and sprinkle with mustard seeds. Add the rest of the sauce.
3
Pour into a flat casserole dish (approx. 1.5 litres capacity). Rinse fish, dab dry and cut into 2 cm cubes. Salt the fish cubes, turn in flour and fry briefly in the oil. Spread on the vegetables and sprinkle with mustard seeds. Add the rest of the sauce. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for 15-20 minutes. Garnish with chervil