Fish casserole with potato crust

Ingredients for 3 servings:

• 450 g fish fillet(s), firm flesh (e.g. salmon, monkfish, bream, pike-perch, catfish)
• some lemon juice
• 1 tbsp flour
• some olive oil
• 60 ml white wine
• 60 ml cream
• possibly fish seasoning (fish paste, available at fish shops)
• 100 g peas, frozen
• 1 m.-sized carrot(s), in small cubes
• 6 large potatoes, waxy
• 3 tbsp butter, melted or olive oil
• salt and pepper

Instructions

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

A variation of the classic English fish pie (fish in white sauce topped with mashed potatoes).

Wash and clean the fish, cut into bite-sized cubes, and season with lemon juice. Drain, dust with flour, and sear in batches in a little olive oil in a non-stick pan. Return all the fish to the pan along with any cooking liquid that may have run off, heat through, and deglaze with white wine. Bring to a boil, add the cream, and season with salt, pepper, and fish paste, if desired. Add the peas and carrots and cook for a few minutes until the fish is cooked through and the vegetables are al dente. Season again if desired. Place the fish and vegetables in a greased baking dish. The dish should be quite large so that the potato crust can be spread thinly, becomes nice and crispy, and cooks quickly. In a bowl, mix the freshly grated potatoes with butter or oil, salt, and pepper. Spread evenly over the fish. Place on the top rack of an oven preheated to 220°C. If available, select the “grill” setting; otherwise, use top heat. Bake for 10-15 minutes, until the potatoes are cooked through and brown and crispy on top. Tip: You can vary the proportions of fish, vegetables, and potatoes to your liking, and you can also use other vegetables. Or, omit the vegetables from the casserole and serve them as a side dish.