Fish gratin with crispy topping

Ingredients for 4 servings:

• 750 g leek
• 2 carrots
• 1 tbsp butter, soft
• 60 g butter, soft
• 150 g whipped cream
• 125 ml milk
• 600 g fish fillet(s)
• 2 tbsp lemon juice
• 2 slices of toast
• 4 tsp horseradish, grated from the jar
• 3 tbsp almond flakes
• salt and pepper

Instructions

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

Clean the leeks and peel the carrots. Wash both and cut diagonally into thin rings or slices. Heat 1 tablespoon of fat, sauté the leeks and carrots. Season with salt and pepper. Pour in the cream and milk, bring to a boil, and cook covered for 3-5 minutes. Wash the fish, pat dry, and cut into 4 pieces. Drizzle with lemon juice and lightly season with salt. Remove the crust from the toast and finely crumble it. Mix with 60g butter, horseradish, and a little salt. Fold in the almonds. Divide the vegetables between 4 serving dishes or 1 large baking dish. Place the fish on top. Sprinkle with the butter and horseradish crumbs. Bake in a preheated oven at 200°C for approx. 20-25 minutes.