Fish finger casserole

Ingredients for 4 servings:

• 750 g potato(s), waxy
• 400 g leek
• 2 bell peppers, red
• 1 bunch of chives
• 150 g whipped cream
• some salt
• some pepper, mixed, from the mill
• 20 fish fingers, frozen
• some butter-flavored vegetable cream, e.g., Rama Culinesse
• 50 g Parmesan, freshly grated

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

with potatoes, leeks and peppers

Peel and rinse the potatoes, cut into thin slices, and blanch in boiling, lightly salted water for about 3 minutes. Then drain. Trim the leeks, cut them lengthwise, rinse thoroughly, and cut into rings. Trim, rinse, and roughly dice the bell peppers. Rinse the chives, shake dry, and cut into fine rings. Season the heavy cream with a little salt and a few turns of freshly ground pepper. Preheat the oven to 180°C (fan). Layer the potato slices, leek rings, diced bell peppers, and chive rings in a greased baking dish and spread the seasoned cream over them. Bake in the preheated oven for about 15 minutes. Meanwhile, fry the fish fingers in a pan in the hot vegetable cream according to the package instructions until crispy. Then cut them in half crosswise and place them on top of the pre-baked vegetables. Sprinkle with Parmesan cheese and bake for another 12 to 15 minutes.