John Myers
Ingredients for 4 servings:
- 2 large fish fillets (cod fillets)
- 500 g potatoes (e.g. Linda)
- 500 g leaf spinach, fresh or frozen (300 g) approx.
- 50 g butter
- 50 g flour
- 200 ml cream
- 300 ml milk, approx., depending on the desired liquid
- 20 pine nuts
- 1 bunch of dill
- nutmeg
- salt and pepper
- 125g mozzarella
- 10 butter for the mold
Instructions
Working time approx. 40 minutes; Total time approx. 40 minutes
spicy with dill and pine nuts
Boil the potatoes until almost tender and peel. For the béchamel sauce, melt the butter, stir in the flour, and sweat until lightly browned, but do not allow to brown. Deglaze with half the cream and enough milk until the sauce reaches the desired consistency. Season with salt, pepper, and nutmeg, and simmer for at least 10 minutes, stirring often. Grease a baking dish with the butter and layer two-thirds of the thinly sliced potatoes in it. Season with salt, pepper, and a little nutmeg. Pour one-third of the béchamel sauce over the potatoes. Finely chop the dill and sprinkle one-third over the potatoes. Carefully debone the fish fillets and cut into bite-sized pieces. Arrange them on the potato slices, season with salt, and pepper. Sprinkle the remaining dill evenly over the top. Trim and blanch the spinach, or defrost frozen spinach. Squeeze out the excess water and torn it apart and scatter it over the fish. Lightly toast the pine nuts without fat, then chop them into small pieces or crush them slightly. Spread over the spinach. Sprinkle with nutmeg, salt, and pepper, and pour over the remaining cream. Arrange the remaining potato slices on top, season with salt and pepper, and drizzle evenly with the remaining béchamel sauce. Arrange the mozzarella slices on top and transfer the casserole to the oven. Bake first at 160°C (top/bottom heat) for 20 minutes, then at 180°C (fan oven) for 25 minutes, and then at 220°C (top/bottom heat) for another 15 minutes until lightly browned.
Facebook Comments