Matjes casserole with leek

Ingredients for 4 servings:

• 8 fish fillets (matjes fillets, about 60g each)
• 3 stalk(s) leeks, young – 200g
• 800 g potatoes, same size
• Black pepper, freshly ground
• 250 g cream
• 3 tbsp breadcrumbs
• 85 g butter

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

from Dutch cuisine

Rinse the herring fillets and pat dry. Remove any bones. Cut the fillets into 3cm wide strips. Trim the tough, green leaves from the leeks. Halve the stalks lengthwise, wash, and slice diagonally into 1cm rings. Peel the potatoes and slice them thinly using a cucumber slicer. Grease a baking dish with butter. Melt the remaining butter. Starting with the potatoes, layer the prepared ingredients in the dish. Brush each layer of potatoes with a little butter and grind each layer of leeks with pepper. Reserve a little butter. Finish with the potatoes. Bring the cream to a boil and reduce for about 5 minutes, stirring continuously. Pour it over the casserole, sprinkle with the breadcrumbs, and drizzle with the remaining butter. Bake in a preheated oven at 180°C for about 45 minutes.