Fish and potato casserole
Description
Making a fish and potato casserole isn't as difficult as it might seem at first glance. For the filling, I chose pollock fillet since it was readily available, but you can use any other fish. This recipe serves four people, so invite your family and friends for dinner and get ready to cook this delicious dish.
Instructions
- 1
Step 1
Boil the potatoes until cooked. Drain the water. Add nutmeg and 2 tablespoons of olive oil, salt and pepper to taste. Then mash into a puree. Cover with a lid.
- 2
Step 2
In a deep skillet, heat 2 tablespoons of olive oil. Sauté the onion, celery, and carrots. Cook over low heat until tender.
- 3
Step 3
Mix the cornstarch and milk. Pour into the pan with the vegetables. Bring to a boil and add cheese, mustard, lemon juice, and parsley. Stir everything together and remove from heat.
- 4
Step 4
Grease a baking dish (2.5 l capacity) and place the minced mince fillet on it. Salt, pepper to taste.
- 5
Step 5
Place the peas and eggs on the fillet.
- 6
Step 6
And pour the sauce over everything.
- 7
Step 7
Spread the mashed potatoes on top of the sauce. Place the dish in a preheated oven for 25–30 minutes at 200 degrees. Bake until a golden crust forms.
- 8
Step 8
Done!