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🍽️ Fish Casserole with Crispy Potato Topping

629 kcal · 30 min · 4 servings

Ingredients

• 400 g starchy potatoes
• salt
• 500 g fish fillets, ready for cooking (e.g., salmon and cod)
• 250 g shrimp (ready for cooking)
• 1 stalk leek
• 4 tbsp butter
• 2 tbsp flour
• 475 ml milk
• pepper (from the mill)
• 100 g crème fraîche
• 2 tbsp freshly chopped parsley
• soft butter (for the dish)
• 2 tbsp lemon juice
• 50 g grated cheese (e.g., cheddar)
• nutmeg
• freshly chopped parsley (for garnish)

Instructions

1. 1. Wash the potatoes thoroughly under running water.
2. 2. Peel the potatoes completely.
3. 3. Place the peeled potatoes in a pot with salted water.
4. 4. Boil the potatoes for about 30 minutes until they are tender.
5. 5. Turn on the oven and preheat it to 200 degrees Celsius.
6. 6. Set the oven heating mode to top and bottom heat.
7. 7. Rinse the fish fillets under cold water.
8. 8. Pat the fish fillets dry with a kitchen towel.
9. 9. Cut the fish fillets into small, bite-sized pieces.
10. 10. Rinse the prawns briefly under running water.
11. 11. Dry the prawns with a kitchen towel.
12. 12. Wash the leek thoroughly under running water.
13. 13. Cut off the tough, dark ends of the leek.
14. 14. Slice the leek into thin rings.
15. 15. Add 2 tablespoons of butter to a pot.
16. 16. Melt the butter over medium heat.
17. 17. Add the leek rings to the melted butter.
18. 18. Sweat the leek for 2 to 3 minutes until translucent.
19. 19. Make sure the leek does not take on any color.
20. 20. Stir the flour briefly into the leek.
21. 21. Pour 400 milliliters of milk into the pot.
22. 22. Let the sauce simmer for about 10 minutes.
23. 23. Wait until the sauce has thickened.
24. 24. Season the sauce with salt to taste.
25. 25. Season the sauce with pepper to taste.
26. 26. Stir the crème fraîche into the sauce.
27. 27. Remove the pot from the heat.
28. 28. Grease a baking dish with some butter.
29. 29. Place the fish pieces into the prepared baking dish.
30. 30. Add the prawns to the baking dish.
31. 31. Add the parsley to the baking dish.
32. 32. Pour the lemon juice over the fish mixture.
33. 33. Pour the sauce evenly over everything.
34. 34. Drain the cooking water from the potatoes.
35. 35. Let the potatoes steam dry for a short moment.
36. 36. Mash the potatoes until crushed.
37. 37. Warm the remaining milk in a small pot.
38. 38. Stir the remaining butter into the warm milk.
39. 39. Stir the cheese into the milk-butter mixture.
40. 40. Season the potato mixture with salt.
41. 41. Season the potato mixture with ground nutmeg.
42. 42. Fill the potato mixture into a piping bag.
43. 43. Use a star tip for the piping bag.
44. 44. Pipe the potato mixture over the fish casserole.
45. 45. Place the casserole in the oven for about 35 minutes.
46. 46. Bake the casserole until the surface is golden brown.
47. 47. Remove the casserole from the oven.
48. 48. Finely chop fresh parsley.
49. 49. Sprinkle the finished casserole with the parsley.
50. 50. Serve the dish immediately.

Nutrition per serving

• kcal: 629
• Protein: 48 g · Fett/Fat: 34 g · Carbs: 31 g