Pollock in potatoes

Ingredients for 2 servings:

• 1 kg jacket potatoes
• 1 tsp caraway seeds
• butter
• Salt
• Nutmeg, freshly grated
• 40 g herbs, frozen 8 herbs
• 3 tbsp corn, ground
• possibly milk, hot
• 4 slice(s) fish fillet(s), pollock, approx. 400 g
• 1 lemon(s)
• 4 slice(s) ham, smoked
• Cheese, medium-aged Gouda, grated
• Paprika granules
• possibly grease, for degreasing

Instructions

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

gluten-free + egg-free

Boil the potatoes in their jackets with caraway seeds, rinse well, peel, and immediately press through a ricer. Mix together the butter, salt, nutmeg, herbs, and cornstarch, adding hot milk if desired. Split a lemon and squeeze it over the fish. Divide the potato mixture into two portions. Flatten one potato mixture between two layers of baking paper; the potato mixture should be slightly longer than a slice of fish and at least twice as wide. Place two slices of fish next to each other on the mash, then carefully sprinkle the ham slices, grated cheese, and paprika over them. Roll the potatoes into a roll using the baking paper, peeling the paper off the mash repeatedly. Finally, wrap the baking paper around the potatoes and tuck the ends together. Transfer to a sufficiently large pot or ovenproof dish. Repeat with the second portion and bake in a cold oven at 180°C (fan oven) for about 60 minutes. Unwrap and serve on a plate with vegetables. Option 2: Take two greased ovenproof bowls, fill the bottom and sides with mashed potatoes, place two slices of fish on each, then top with ham and cheese, cover with mashed potatoes, sprinkle a little paprika granules, and close the lids. This is important, otherwise the potatoes will dry out. Bake in a cold oven at approximately 180°C (convection oven) for approximately 40-50 minutes. This method requires only about 750 g of potatoes. My own recipe.