Fish fingers and potato gratin

AUTHOR
Melissa Olsen
DIFFICULTY
easy
RATING
5 1
COOK TIME
50 mins
TOTAL TIME
50 mins

Ingredients

Servings: 4
  • 800 g Potatoes
  • 7-10 Tbsp Salt
  • 400 g Leeks (leek)
  • 4 TABLESPOONS Sunflower oil
  • 12 Fish fingers
  • 200 ml Milk
  • 50 g Butter
  • 2 TEASPOONS Horseradish
  • 7-10 Tbsp freshly grated nutmeg
  • 100 g grated gratin cheese
  • 7-10 Tbsp Grease

Directions

  1. 1

    Peel, wash and halve the potatoes and cook in boiling salted water for about 20 minutes. Clean, wash and slice the leek. Blanch in boiling salted water. Heat oil in a pan and fry fish fingers in portions for about 8 minutes until crispy on all sides. Heat milk and butter.

  2. 2

    Drain the potatoes, add the milk-butter mixture and horseradish and mash the potatoes into a puree. Season to taste with salt and nutmeg. Put the mashed potatoes, leek and fish fingers into a greased casserole dish. Sprinkle with cheese. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 20 minutes

Nutrition Facts

KCAL
600 kcal
CARBS
45 g
FATS
35 g
PROTEINS
25 g

Categories & Tags

Main DishesFishcasserolegratin