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Trout and potato casserole

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Ingredients for 2 servings:

  • 400 g jacket potatoes
  • 200 g smoked trout fillet(s)
  • 1 onion(s)
  • 100 g cherry tomatoes
  • 1 tbsp capers
  • 150 ml cream
  • 3 tsp ketchup
  • Herbs of Provence
  • Paprika powder, sweet
  • salt and pepper
  • Fat for the mold

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

with smoked trout, Mediterranean taste

Arrange the well-shredded trout fillets in a greased baking dish. Finely chop the onion and arrange it on top, followed by halved cherry tomatoes and capers. Season to taste with salt, pepper, and Provençal herbs. Cut the boiled potatoes into thin slices (approx. 3-4 mm) and cover the casserole with them. Mix the cream and ketchup, season with paprika and salt. Spread the sauce evenly over the casserole. Bake in the oven at 180°C for 20-30 minutes. Serve with a green salad, such as arugula, or zucchini.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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