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Fish finger casserole

updated

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Ingredients for 4 servings:

  • 600 g jacket potatoes, freshly cooked or from the day before
  • 1 pack of creamed spinach, frozen, 450 g
  • n. B. Oil
  • 15 fish fingers
  • 200 g cream, sour cream or cremefine
  • salt and pepper
  • 200 g cheese, grated

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

Peel the potatoes, if necessary, and let them cool. Defrost the spinach. Heat a little oil in a pan and fry the fish sticks until golden brown. Season the cream or sour cream with salt and pepper. Slice the potatoes and line a baking dish with them. Pour the cream over the potatoes and top with the fish sticks. Spread the spinach over the fish sticks and sprinkle with the grated cheese. Bake in a preheated oven at 175°C (top/bottom heat) for about 20-25 minutes.

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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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