Zander Pasta Bake with Vegetables and Porcini Mushrooms

Rinse the fish fillet and pat dry. Season well with salt and pepper. Transfer to a heated pan and sauté both sides briefly (1 minute). Set aside. Take a small saucepan and bring about half of the Parmesan to a simmer with a little water (or broth) (sauce)

Heat the pot with salted water (1 tablespoon of salt) and the herbs and cook the spelled noodles. Heat the pan in which the fish was fried with a little oil and briefly sweat the porcini mushrooms and the vegetables. When all the ingredients are ready - take a baking pan - rub them with clarified butter. Put the strained noodles as the first layer in the baking pan.

Place the vegetables on the first layer of pasta and spread them. Pour some of the Parmesan sauce over it. Put another layer of pasta on top. Now cut the onion finely (slices) and distribute it over the pasta. Cut the pikeperch fillet and distribute evenly over the onions. Pour some Parmesan sauce over it. Now you should run out of one more layer of pasta. Cut the rest of the Parmesan into pieces and spread as the top layer.

Squeeze the whole thing together again and again. Finally pour the rest of the Parmesan sauce over it. Put the baking pan in a tube preheated to 140 degrees and let it bake slowly for about 30 minutes. Finished.

Serving tip: Take a large serving plate - spread some salad over the casserole as a primer. A pepper rim gives the casserole the necessary whistle. You can also use other vegetables (tomatoes and peppers) as decorations. A dash of balsamic vinegar and olive oil on the salad also rounds off the casserole. Enjoy the meal