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🍽️ Baked Fish and Shrimp Casserole with Saffron

398 kcal · 30 min · 4 raciones

Ingredientes

• 1 stalk leek
• 1 red bell pepper
• 600 g white fish fillet (e.g. cod, kitchen-ready, skinless)
• salt
• pepper (from the mill)
• 250 g crème fraîche
• 1 tsp lemon juice
• 1 pinch saffron
• 200 g cooked lobster tail (peeled and deveined)
• 75 ml dry white wine
• dill (for garnish)

Preparación

1. 1. Preheat the oven to 200 degrees top and bottom heat.
2. 2. Wash the leek and cut it lengthwise in the middle.
3. 3. Rinse the halved leek briefly with hot water.
4. 4. Remove the hard ends and green leaves from the leek.
5. 5. Cut the leek into thin rings.
6. 6. Wash the bell pepper thoroughly.
7. 7. Remove the stem base and the inside of the bell pepper.
8. 8. Cut the bell pepper in half in the middle.
9. 9. Peel the white skin from the bell pepper halves.
10. 10. Cut the bell pepper into small cubes.
11. 11. Wash the fish under running water.
12. 12. Pat the fish dry with a kitchen towel.
13. 13. Butter a baking dish.
14. 14. Place the fish in the prepared dish.
15. 15. Season the fish with salt and pepper.
16. 16. Distribute the bell pepper cubes evenly over the fish.
17. 17. Place the leek rings on the fish and the bell pepper.
18. 18. Mix the crème fraîche with the juice of one lemon.
19. 19. Stir saffron threads into the crème fraîche mixture.
20. 20. Pour the saffron cream over the fish and vegetables.
21. 21. Place the baking dish in the preheated oven.
22. 22. Bake the casserole for 15 to 20 minutes.
23. 23. Take the dish out of the oven.
24. 24. Distribute the shrimp around the edge of the casserole.
25. 25. Drizzle the shrimp with a little white wine.
26. 26. Place the dish back in the oven for another 5 minutes.
27. 27. Chop fresh dill sprigs finely.
28. 28. Sprinkle the finished casserole with the dill.
29. 29. Serve the casserole hot.

Nutrición por ración

• kcal: 398
• Protein: 40 g · Fett/Fat: 21 g · Carbs: 8 g