Potato and fish casserole with tomato, mustard and dill sauce

Ingredients for 4 servings:

• 1 kg potatoes
• 1 kg fish fillet(s), e.g. pollock, fresh or frozen, thawed
• 500 g tomatoes, pureed
• 50 ml cream
• 2 onions
• 1 garlic clove(s)
• 2 tbsp tomato paste
• 2 tbsp sweet mustard
• 1 bunch of dill
• ½ tsp sugar
• salt and pepper
• oil
• 250 g Cheddar cheese, grated

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

Simple, improvised recipe for 4 hungry mouths

Defrost the fish if necessary, clean it, and pat it dry. Peel and quarter the potatoes, then boil them in salted water for 15 minutes, then drain. Peel and finely chop the onions and garlic, then sauté them in a little oil. Briefly sauté the tomato paste and add the passata. Bring to a boil and simmer for 15-20 minutes. Chop the dill, add it to the reduced sauce, and season with sugar, mustard, salt, and pepper. Stir in about 50g of cheddar cheese and let it melt. Brush a suitable dish with oil. Layer the potatoes first, then the fish fillets. Pour the sauce over the fish and sprinkle with the remaining cheese. Bake at 180°C (fan oven) for 20-25 minutes, then reduce to 220°C for the last 10 minutes.