Fish casserole with fried potatoes

Ingredients for 4 servings:

• 400 g potatoes
• 400 g carrot(s)
• 500 g leek
• Salt
• 250 ml chicken broth (instant)
• 250 ml milk
• 100 g whipped cream
• 4 tbsp mustard (wholegrain mustard)
• 4 tbsp sauce thickener, light
• pepper
• 1 pinch(s) of sugar
• 600 g cod fillet(s)
• 2 tbsp lemon juice
• 2 tbsp oil

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Cook the potatoes in boiling water. Drain, rinse in cold water, peel, and allow to cool. Trim the carrots and leeks. Cut the carrots into large sticks and the leeks into rings. Cook the carrots in boiling salted water for about 10 minutes. Add the leeks 5 minutes before the end of the cooking time. Bring the chicken broth, milk, cream, and mustard to a boil. Stir in the gravy thickener and bring back to a boil. Season to taste with salt, pepper, and sugar. Wash the fish, pat dry, cut into pieces, and drizzle with lemon juice, salt, and pepper. Slice the potatoes. Heat the oil in a pan and fry the potatoes until golden brown. Place the vegetables, fish, and potatoes in a baking dish. Pour the sauce over the potatoes. Bake in a preheated oven (electric stove: 200°C / fan: 175°C / gas mark 3) for about 25 minutes.