John Myers
Casserole: Buried Saithe
The perfect casserole: buried saithe recipe with a picture and simple step-by-step instructions.
- 400 g Pollack fillet
- 2 tablespoon Lemon juice
- Salt and pepper
- 3 piece Potatoes big
- 6 piece Carrots
- 2 piece Eggs
- 1 teaspoon Flour
- 100 ml Cream 10% fat
- 2 Branches Fresh thyme
- 2 Branches Butter for the mold
- Peel the potatoes and carrots and cut into thin slices. Cook separately from each other without salt.
- Pat the fish dry, drizzle with lemon juice and season with plenty of salt and pepper.
- First place a few potato and carrot slices in a buttered glass baking dish, sprinkle some thyme on top and place the fish on top. Make sure that they do not overlap.
- Now arrange the remaining potatoes and carrots on the fish in a brick-like manner or otherwise.
- Whisk some thyme leaves with the cream, flour and eggs. Season with salt and pepper and pour over the casserole.
- Cook the casserole for about 40 – 45 minutes at 190 degrees in a preheated oven.
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