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🍽️ Mixed Fish and Vegetable Casserole

254 kcal · 30 min · 4 servings

Ingredients

• 600 g Cod fillet (4 Cod fillets)
• 3 tbsp Lemon juice
• 1 tbsp Butter
• 1 tbsp Spelt whole wheat flour
• 250 ml Milk (3.5% fat)
• Salt
• Pepper (from the mill)
• 1 pinch Nutmeg
• 1 tsp medium-hot mustard
• 0.5 tsp Curry powder
• 200 g Carrots
• 100 g Leek
• 4 sprigs fresh Dill
• 2 tbsp Crème fraîche

Instructions

1. 1. Rinse the fish fillets under cold water.
2. 2. Pat the fish dry with a kitchen towel.
3. 3. Drizzle the fish with some lemon juice.
4. 4. Melt the butter in a small saucepan over low heat.
5. 5. Stir the flour into the melted butter.
6. 6. Let the butter-flour mixture sweat lightly for one to two minutes.
7. 7. Pour the milk into the mixture.
8. 8. Stir the sauce vigorously with a whisk.
9. 9. Bring the sauce to a boil.
10. 10. Simmer the sauce for ten minutes over low heat.
11. 11. Season the sauce with salt, pepper, nutmeg, mustard, and curry.
12. 12. Peel the carrots.
13. 13. Grate the carrots into thin slices.
14. 14. Clean the leek.
15. 15. Wash the leek thoroughly.
16. 16. Cut the leek into very thin rings.
17. 17. Wash the dill.
18. 18. Shake the dill dry.
19. 19. Pluck the dill leaves from the stems.
20. 20. Chop the dill coarsely.
21. 21. Place the carrots and leek into a baking dish.
22. 22. Place the fish pieces on top of the vegetables.
23. 23. Sprinkle the chopped dill over the fish.
24. 24. Stir the crème fraîche into the prepared sauce.
25. 25. Taste the sauce one last time and adjust seasoning.
26. 26. Pour the sauce evenly over the fish.
27. 27. Preheat the oven to 180 degrees Celsius conventional heat.
28. 28. Bake the casserole in the oven for 25 to 30 minutes.
29. 29. Remove the finished fish casserole from the oven.
30. 30. Serve the casserole warm.

Nutrition per serving

• kcal: 254
• Protein: 31 g · Fett/Fat: 10 g · Carbs: 11 g