John Myers
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Crust Fish with Potato Casserole
The perfect crust fish with potato casserole recipe with a picture and simple step-by-step instructions.
Crustfish
- 2 piece Fresh pollack
- 2 piece Crumbled whole wheat rusks
- 3 tbsp Breadcrumbs
- 1 tbsp Seasonal herbs finely chopped
- 1 tsp Grated pecorino
- 1 piece Fresh lime juice and zest
- 1 tbsp Dijon mustard
- 1 some Vegetable broth own production
- 1 some Butter
- 1 pinch Sea salt fine
- 1 pinch White milled pepper
potato casserole
- 6 piece Floury potatoes peeled fresh, sliced
- 400 g Vegetable mix TK from my garden supply
- 0,5 liter Vegetable broth own production
- 1 some Butter
- 1 a cup Cream
- 1 piece Chopped red onion
- 1 piece Garlic clove chopped
- 0,5 piece Green chilli finely chopped
- 1 pinch Sea salt from the mill
- 1 pinch Black pepper from the mill
- 1 pinch Freshly grated nutmeg
- 100 g Medium-Aged grated Gouda
- Crustfish: Preheat the electric oven to 180 degrees. Grease a baking dish with a little butter.
- Wash the saithe under running water and then pat dry. Drizzle with the lime juice, season a little with salt and pepper and place in the tin.
- Lime zest, herbs, breadcrumbs, rusk crumbs. Mix the pecorino cheese, some melted butter and vegetable stock. Brush the saithe with the mustard and distribute the crumb mixture evenly. How thick you want the crust to be, everyone should decide for themselves. It also depends on how thick the piece of fish is.
- Place the casserole dish on the grid in the middle of the oven and bake the fish for approx. 20 minutes (stop until the crumbs are brown) (top / bottom heat).
- Potato casserole: Let the potato slices cook in the vegetable stock for about 6 minutes and remove them. Thaw the blanched frozen vegetables and mix with the potato slices. Season the mixture to taste.
- Grease a casserole dish with butter and pour in the potato and vegetable mixture.
- Sweat the onion in butter, add the garlic and chilli and sauté briefly. Then deglaze with the vegetable stock (cooked from the potato slices) and pour on the cream. Season to taste.
- Bring everything to the boil once and pour over the potato and vegetable mixture.
- Now the cheese (or another of your choice) comes on top and everything is baked in the preheated oven for about 30-40 minutes (depending on the desired tan) at 180 degrees top / bottom heat.
- If you are wondering. I have 2 stoves. I also use them to do comparative tests between LT cooking and cooking to death with identical meat / fish / game / poultry products.
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