John Myers
Fish Dish – Potato and Fish Casserole special
The perfect fish dish – potato and fish casserole special recipe with a picture and simple step-by-step instructions.
- 500 g Potatoes
- 250 g Sweet potatoes
- 250 g Carrots
- 300 g Alaska pollock
- 1 small Yellow pepper
- 1 Onion
- 100 g Peas
- 250 g White mushrooms
- 1 l Vegetable broth
- 1 Processed cheese corner “cream”
- 1 Processed cheese corner “Herbs”
- 1 Splash Lemon juice
- Pepper, turmeric, chilli
- 3 Discs Maasdam cheese
- Boil the potatoes and sweet potatoes until al dente, allow to cool.
- Peel the carrots and onion and cut into slices. Cut the fish into pieces that are not too small. Wash the peppers and cut into pieces. Put everything in the baking dish together with the peas. When the two types of potatoes have cooled down enough, they are peeled and cut into pieces that are not too small, which also end up in the baking dish.
- Clean the mushrooms. Put 4 larger ones aside, chop the rest into the hot vegetable stock with the two processed cheese corners and let simmer for a while, then chop up with the mixer and let simmer, season with pepper / turmeric / chilli. At the end, add a dash of lemon juice and stir again.
- The mushrooms that have been set aside are cut into slices and placed in the baking dish. Mix everything carefully, then slowly pour the mushroom sauce over it and then mix carefully again. I used 3 slices of Maasdammer gratin, you can of course use grated cheese …
- Bake the casserole in a preheated oven at approx. 150 ° C for approx. 45 minutes.
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