Skrei with gourmet parmesan crust & potato noodles

Name: Skrei with gourmet parmesan crust & potato noodles
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 750 g Potatoes; 7-10 Tbsp salt, nutmeg, pepper; 100 ml Milk; 6 TABLESPOONS Butter; 6 Stem/s Parsley; 40 g (in slices of 20 g) air-dried ham; 30 g Parmesan (piece); 2 Disc/s Toast; 800 g Skreifilet (alternatively cod); 200 g Frozen iceberg shrimps; 1 Onion; 1 TABLESPOON Oil; 600 g Frozen leaf spinach; 100 g Whipped cream; 1 Egg (Gr. M)

AUTHOR
Kate Willis

DIFFICULTY
very easy

RATING

The gratinated fish is a real eye-catcher and is easy to cook in the oven. Great with: spinach refined with prawns

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

750 g Potatoes
7-10 Tbsp salt, nutmeg, pepper
100 ml Milk
6 TABLESPOONS Butter
6 Stem/s Parsley
40 g (in slices of 20 g) air-dried ham
30 g Parmesan (piece)
2 Disc/s Toast
800 g Skreifilet (alternatively cod)
200 g Frozen iceberg shrimps
1 Onion
1 TABLESPOON Oil
600 g Frozen leaf spinach
100 g Whipped cream
1 Egg (Gr. M)

Directions

1
For the cams, peel, wash and coarsely chop the potatoes. Cook in salted water for about 20 minutes. Drain and let it evaporate briefly. Add milk and 1 tablespoon butter. Mash everything finely. Season to taste with salt and nutmeg. Let cool down.
2
For the fish, wash 3 stems of parsley, shake dry and chop finely. Finely dice the ham. Grate parmesan. Chop the toast in the universal chopper. Add parsley, parmesan and ham, mix everything briefly. Melt 2 tablespoons of butter. Wash the fish, dab dry and cut into about 8 pieces. Season with salt and pepper and place in a flat ovenproof dish or on a baking tray. Spread crumbs on top and sprinkle with butter. Cook in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for about 20 minutes.
3
Cream 250 g butter, sugar, vanilla and orange peel with the whisks of the mixer. Stir in the eggs one by one. Mix flour, baking powder, 1 pinch of salt and poppy seeds. Alternately stir into the dough with the buttermilk.
4
For the dumplings, wash the rest of the parsley, shake dry and chop finely. Stir the egg into the potato mixture. Heat 4 tablespoons of butter in a pan. Shape the potato mixture into cams. Fry in the butter until golden brown.
5
Rinse the prawns and fold into the spinach. Bring to the boil briefly and season to taste with salt, pepper and nutmeg. Serve everything.