Mango casserole Aksatau

Ingredients for 3 servings:

• 250 g king prawn tails, frozen
• 4 large jacket potatoes
• ¼ tsp caraway seeds, whole
• Fat for the three 0.75 l ovenproof dishes
• 2 mangoes
• 1 tbsp margarine, unhydrogenated
• 250 ml wine, white, good dry
• 2 bay leaves
• 1 stalk(s) leek
• 1 tbsp margarine, unhydrogenated
• ½ tsp paprika granules
• 1 tsp turmeric
• 1 tsp salt
• 200 g sweet cream
• Feta cheese, Greek 70% possibly

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

gluten-free + egg-free + own recipe

Thaw the prawn tails at room temperature. Boil large potatoes with 0.25 tsp caraway seeds, rinse with cold water, peel, and slice. Place in three 0.75 l ovenproof bowls greased with margarine, covering the bottom and, if necessary, the sides. Sauté the sliced ​​leeks with paprika granules and turmeric in 1 tbsp unhydrogenated margarine until al dente. Peel and dice the mango, cook with bay leaves in 250 ml white wine for about 20 minutes, add the sautéed leeks, and puree with an electric blender, removing the bay leaves first. Add salt and cream, add the thawed king prawn tails (removing any defrosting water), and fold in. Pour this mixture over the sliced ​​potatoes and smooth down. If you like, grate the feta cheese on top. Close the lid and bake in a preheated oven at 180°C for about 25 minutes, or with fan oven at 160°C for about 25 minutes.