Fish finger casserole with potato crust à la Didi

Ingredients for 2 servings:

• 6 fish fingers
• 5 m.-sized potatoes
• 2 small shallots
• 1 m.-sized egg(s)
• 20 g butter
• 50 ml cream
• e.g. salt and pepper
• n. B. Nutmeg
• 100 g Gouda, grated
• 1 lime(s)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes

Wash the potatoes and boil them with their skins on for 30 minutes. Boil and let cool. Meanwhile, briefly fry the fish fingers in a pan with a little butter. Peel the shallots and slice them into half rings, then sauté them in a small pan with butter until translucent. Peel and dice the potatoes and mash them with the butter. Add the milk, egg, and onion. Season with salt, pepper, and nutmeg. Spread half of the mashed potatoes in a baking dish, place the fish fingers on top, and cover with the other half of the mashed potatoes. Sprinkle with Gouda cheese, slice a lime, and garnish the casserole with the cheese. Bake in a preheated oven at 180°C (fan oven) for 25 minutes. Serve.