Fish pan au gratin

Name: Fish pan au gratin
Cook time: 50 min
Total time: 50 min
Yield: 2
Ingredients: 1 pack of (250 g, 4 pieces) deep-frozen Goldback Fillets; 3-4 Tbsp Oil; 700 g Potatoes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 50 g medieval Gouda cheese; 150 g Schmand; 2 TABLESPOONS medium hot mustard; 7-10 Tbsp Parsley

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 2

1 pack of (250 g, 4 pieces) deep-frozen Goldback Fillets
3-4 Tbsp Oil
700 g Potatoes
7-10 Tbsp Salt
7-10 Tbsp Pepper
50 g medieval Gouda cheese
150 g Schmand
2 TABLESPOONS medium hot mustard
7-10 Tbsp Parsley

Directions

1
Fry the fish fillets unfrozen in 1-2 tablespoons of hot oil for 13-15 minutes. Turn several times. In the meantime, peel and wash the potatoes and cut or slice them into thin slices. Fry in the remaining hot oil until golden brown, turning.
2
Season with salt and pepper. Grate the cheese for the sauce. Mix with sour cream and mustard and season with salt and pepper. Put potatoes and fish in an ovenproof dish. Spread the sauce over them. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for 15-20 minutes.
3
Serve sprinkled with chopped parsley.