Fish casserole
Tender pieces of fish, such as cod and salmon, are baked under a creamy béchamel sauce. The whole is covered with a smooth, buttery mashed potato, which during baking acquires a golden, crispy crust.
Preparation: 1h 30 min
Easy
Preparation: 1h 30 min
Easy
Ingredients:
- 1000 g water
- 2 g ground black pepper
- 20 g lemon juice
- 5 g lemon peel
- 15 g salt
- 240 g butter
- 600 g Cod, raw
- 650 g Milk, 2.0% fat
- 20 g mustard
- 60 g Cheese, Parmezan
- 15 g Dill
- 600 g Salmon, raw
- 1000 g Potato, long stored
- 100 g Peas green, frozen
- 120 g Cream, 30% fat
- 80 g wheat flour 450
Method of cooking:
- Add 60 grams of Parmesan cut into smaller pieces to the bowl. Grind for 30 seconds at a speed of 20 rotations. Transfer to a small bowl and set aside. Rinse the bowl.
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