Cauliflower fish casserole

Ingredients for 4 servings:

• 800 g fish fillet(s) (cod or pollock)
• 3 tbsp lemon juice
• 1 tbsp curry powder, mild
• salt and pepper
• 800 g cauliflower
• Butter for the casserole dish
• 1 garlic clove(s)
• 200 g crème fraîche
• 2 eggs
• ½ lemon(s), organic

Instructions

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

unusual and very tasty

Wash the fish fillets, pat dry, and cut into pieces. Combine lemon juice with curry and salt, mix with the fish, and marinate for 30 minutes. Trim the cauliflower and divide it into florets. Cook the florets in salted water for about 3 minutes, then refresh in cold water. Preheat the oven to 200°C (180°C fan/gas mark 4). For the topping, peel and chop the garlic. Layer the fish and cauliflower florets in a greased ovenproof dish. Mix the crème fraîche and eggs with the garlic, season with salt, and pour over the casserole. Cut the lemon into thin slices and place them on top. Bake the casserole for about 40 minutes.