Fish fillet on fennel in butter and mustard sauce

Ingredients for 2 servings:

• 400 g fish fillet(s), e.g. cod or pollock
• 2 bulbs fennel, with green
• 400 g potatoes
• Butter, for the mold
• 100 g butter
• 100 ml milk
• 1 egg yolk, beaten
• 2 tbsp mustard, medium hot or grainy
• 3 tbsp Parmesan or Pecorino, grated
• 1 tbsp dill, dried or 1 bunch fresh dill, chopped
• Salt
• Pepper, freshly ground

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

A spicy casserole

Wash, trim, and quarter the fennel. Remove the stalk and slice crosswise into thin strips. Finely chop the fennel fronds. Peel the potatoes and slice them thinly. Grease the bottom of a casserole dish with butter. Cook the fennel in salted water for 6-8 minutes, remove with a slotted spoon, and drain in a sieve. Cook the potato slices in the fennel water, drain, and steam. Arrange the potatoes in the casserole dish. Arrange the drained fennel on top and add a little salt to both, if desired. Dissolve the butter in the milk, stirring in the mustard. Heat the milk just enough so that the butter melts. Stir in the egg yolk, dill, and fennel fronds. Stir in the cheese and season with salt and freshly ground pepper. Wash the fish fillet, pat dry, and check for bones. Season with salt and pepper and pour over the fennel. Spread the sauce over the casserole. Cook in a preheated oven at 180°C for approximately 15 minutes. Cooking time depends on the oven and the thickness of the fish fillets.