Spicy vegetable-fish casserole

Name: Spicy vegetable-fish casserole
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 600 g Potatoes; 400 g Celery; 1/2 TEASPOON Broth (instant); 1 collar Spring onions; 2 (approx. 150 g) Tomatoes; 7-10 Tbsp salt, pepper, fat; 150 g Fresh cream; 500 g Fish fillet ( to the B.; 7-10 Tbsp saithe or redfish); 2 TABLESPOONS Flour; 2-3 TABLESPOONS Oil; 2 TEASPOONS grainy mustard

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

600 g Potatoes
400 g Celery
1/2 TEASPOON Broth (instant)
1 collar Spring onions
2 (approx. 150 g) Tomatoes
7-10 Tbsp salt, pepper, fat
150 g Fresh cream
500 g Fish fillet ( to the B.
7-10 Tbsp saithe or redfish)
2 TABLESPOONS Flour
2-3 TABLESPOONS Oil
2 TEASPOONS grainy mustard

Directions

1
Peel the potatoes, clean and wash the celery and cut into slices. Bring both to the boil in 1/4 l water with broth, cover and steam for approx. 10 minutes
2
Clean, wash and cut the spring onions into rings. Wash tomatoes, cut into slices. Add both to the potatoes. Season everything with salt and pepper
3
Stir half the crème fraîche into the vegetables and season to taste. Pour into a large greased casserole
4
Rinse the fish, pat dry and dice roughly. Salt and turn in flour. Fry briefly in hot oil. Spread on the vegetables. Mix the rest of the crème fraîche and mustard and pour over the fish. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/gas: level 3) for 15-20 minutes
5
The vegetable and fish casserole covers about 3/4 of the daily requirement of potassium. In addition, it provides iodine, phosphorus, iron and calcium