Vegetable fish casserole
easy
60 mins
60 mins
Ingredients
- 750 g Potatoes
- 7-10 Tbsp Salt
- 250 g Courgette
- 2 Onions
- 4 Plaice fillets (approx. 75 g each)
- 400 g Salmon fillet
- 3 TABLESPOONS Lemon juice
- 7-10 Tbsp Pepper
- 200 g Whipped cream
- 4 TABLESPOONS Fresh cream
- 1 Pot of chervil
- 7-10 Tbsp Grease
Directions
- 1
Wash the potatoes and cook in boiling salted water for about 15 minutes. In the meantime clean, wash and slice the zucchini. Peel and chop the onions. Rinse potatoes cold, peel and slice. Grease an ovenproof dish. Sprinkle in onions. Layer potatoes and courgettes. Wash the fish and dab dry. Sprinkle with lemon juice and season with salt and pepper. Roll up plaice fillets. Cut salmon into small pieces. Place on the vegetables. Whip the cream briefly. Stir in crème fraiche. Season with salt and pepper. Pour over the casserole. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 20 minutes. Shortly before serving, wash the chervil, pluck off the leaves and sprinkle over the casserole
- 2
Form: Friesland
- 3
Glasses: Holmegaard
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