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🍽️ Pollock Casserole with Crispy Potato Topping

472 kcal · 30 min · 4 servings

Pollock Casserole with Crispy Potato Topping Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Ideally, thaw the pollock overnight in the refrigerator.
  2. 2. Peel the potatoes and rinse them thoroughly.
  3. 3. Cut the potatoes into halves or quarters depending on their size.
  4. 4. Place the potatoes in a pot with salted water.
  5. 5. Bring the water to a boil and cook the potatoes for about 20 minutes until soft.
  6. 6. Wash the dill and dry it.
  7. 7. Pluck the fine dill tips and chop them finely.
  8. 8. Peel the carrots and trim the ends.
  9. 9. Quarter the carrots lengthwise and then cut them into small cubes.
  10. 10. Halve the onion, peel it, and dice it finely.
  11. 11. Rinse the pollock and pat it dry with a kitchen towel.
  12. 12. Preheat the oven to 200 °C using top and bottom heat.
  13. 13. Heat 2 tablespoons of oil in a pan over medium to high heat.
  14. 14. Sauté the onions for about 1 minute.
  15. 15. Add the carrots and peas and sauté them for another 3 minutes.
  16. 16. Deglaze the vegetables with white wine and bring to a boil.
  17. 17. Drain the potatoes, but reserve 6 tablespoons of the cooking water.
  18. 18. Mash the potatoes finely together with the reserved cooking water and 2 tablespoons of olive oil.
  19. 19. Season the potato puree with salt and nutmeg.
  20. 20. Season the pollock with salt and pepper.
  21. 21. Place the pollock in a baking dish.
  22. 22. Add the sautéed vegetables over the fish.
  23. 23. Sprinkle the chopped dill over it.
  24. 24. Spread the potato puree evenly over the casserole.
  25. 25. Bake the casserole in the oven for about 20 minutes.
  26. 26. Carefully remove the casserole from the oven and serve it.

Nutrition per serving