Cod – potato casserole with mushrooms

Ingredients for 4 servings:

• 750 g potatoes
• 250 g mushrooms
• 50 g butter
• 2 tbsp broth
• 500 g cod fillet(s)
• 4 sprigs of tarragon
• 3 egg yolks
• 150 g sour cream
• Salt and pepper, white

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel and wash the potatoes and cut into thin slices. Wipe the mushrooms with a paper towel, trim and slice them. Melt half the butter in a saucepan, add the mushrooms and sauté briefly while stirring. Pour in the stock and cook the mushrooms over low heat for 3-5 minutes. Wash the cod under cold running water, pat dry and cut into bite-sized strips. Wash the tarragon, shake dry and pluck the leaves from the sprigs. Remove the mushrooms from the stock, let them drain and set the stock aside. Layer the fish pieces, potato slices and mushrooms alternately in a baking dish. Sprinkle tarragon on each layer. Preheat oven to 180°C (350°F). In a bowl, whisk the egg yolk with the mushroom stock and sour cream until smooth. Season with salt and pepper. Spread the cream evenly over the casserole and place the remaining butter in small knobs on top. Cover with aluminum foil. Place the gratin in the preheated oven and cook for about 50 minutes. Remove the aluminum foil and brown the gratin under the grill for about 5 minutes. Remove the dish from the oven. Remove the gratin from the dish with a spatula and arrange it on plates with tarragon.