Fish casserole with mushroom topping

Ingredients for 2 servings:

• 2 fish fillets, e.g. cod
• 4 m.-sized potatoes
• salt and pepper
• some butter for the mold
• 65 g smoked bacon
• 1 small onion(s)
• 125 g mushrooms, brown
• 75 g cream cheese
• some parsley
• some chives
• Salt
• Pepper, freshly ground
• 1 m.-sized egg(s)
• Lemon pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

Peel the potatoes, cut into thick slices, and cook in boiling salted water until al dente. Drain, allow to evaporate, and place in the bottom of a buttered casserole dish. Dice the bacon and onions, chop the mushrooms, and chop the chives and parsley. Fry the bacon cubes in a pan, add a little oil or butter if desired, and sauté the diced onions. Add the mushrooms, season lightly with salt, and sauté until the water from the mushrooms has evaporated. Remove the pan from the heat and stir in the cream cheese. Beat the egg with the chopped herbs, mix with freshly ground pepper and a little salt, and mix with the cooled mushroom mixture. Wash and dry the fish, debone if necessary, and season with salt and pepper (or lemon pepper) to taste. Place the fish fillets on the potato slices, spread the mushroom mixture on top, and press down lightly. Cook in a preheated oven at 190°C for approximately 20 minutes. Cooking time depends on the oven’s temperature, the thickness of the fish fillets, and whether you like your fish slightly translucent.