🍽️ Potato and Pollock Casserole with Creamy Spinach Sauce

Name: Potato and Pollock Casserole with Creamy Spinach Sauce
Total time: 30 min
Yield: 4 servings
Ingredients: cod fillet, frozen 600 g; potatoes, mostly waxy 500 g; leaf spinach 200 g; onions, yellow 1 pc.; garlic cloves 1 pc.; lemons 1 pc.; salt pinch; pepper, black ground pinch; Gouda, young block 100 g; oil 2 tbsp; vegetable broth 200 ml; whipping cream 400 ml; nutmeg, ground pinch

486 kcal · 30 min · 4 servings

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Ingredients

cod fillet, frozen 600 g
potatoes, mostly waxy 500 g
leaf spinach 200 g
onions, yellow 1 pc.
garlic cloves 1 pc.
lemons 1 pc.
salt pinch
pepper, black ground pinch
Gouda, young block 100 g
oil 2 tbsp
vegetable broth 200 ml
whipping cream 400 ml
nutmeg, ground pinch

Instructions

1. Ideally, thaw the pollock overnight in the refrigerator.
2. Preheat the oven to 175 degrees Celsius using top and bottom heat.
3. Peel the potatoes and wash them thoroughly.
4. Slice the potatoes into thin rounds or use a slicer.
5. Wash the spinach thoroughly and let it drain well.
6. Roughly chop the drained spinach.
7. Halve the onion and remove the skin.
8. Peel the garlic clove.
9. Cut the cheese into coarse chunks.
10. Halve the lemon and squeeze out the juice.
11. Rinse the thawed pollock.
12. Pat the fish dry with kitchen paper.
13. Cut the pollock into cubes of about 2 centimeters.
14. Place the fish cubes into a bowl.
15. Season the fish with 2 tablespoons of lemon juice, salt, and pepper.
16. Put the cheese into the mixing bowl.
17. Grind the cheese for 10 seconds at speed 6.
18. Remove the ground cheese from the bowl and set it aside.
19. Add the halved onion and the garlic to the mixing bowl.
20. Chop the onion and garlic for 5 seconds at speed 8.
21. Use a spatula to push the mixture down from the sides of the bowl.
22. Add oil.
23. Sauté the onions and garlic for 3 minutes at speed 1 and 120 degrees Celsius.
24. Add broth and cream.
25. Cook the sauce for another 3 minutes at speed 1 and 100 degrees Celsius.
26. Add the chopped spinach.
27. Mix everything for 20 seconds at speed 3 in reverse direction.
28. Place the potato slices into a baking dish.
29. Distribute the pollock cubes evenly over the potatoes.
30. Season the spinach sauce with salt, pepper, and nutmeg.
31. Pour the spinach sauce over the fish and potatoes.
32. Sprinkle the prepared cheese on top.
33. Bake the casserole in the oven for about 45 minutes.
34. Enjoy your meal!

Nutrition per serving

kcal: 486
Protein: 27 g · Fett/Fat: 29 g · Carbs: 25 g