Fish and Potato Casserole
4 servings
60 minutes
Fish and potato casserole is a classic dish of European cuisine that combines tender fillet of red fish with aromatic mashed potatoes. Historically, such casseroles were popular in coastal regions where fresh fish was a staple. A thick creamy sauce made from fish broth gives the dish a rich flavor, while spinach and green beans add fresh notes. Each piece harmonizes the tenderness of the fish, the softness of the potatoes, and the spiciness of the seasonings. The casserole is perfect for cozy family dinners and is served hot straight from the oven with a golden crust. The pleasant combination of textures and flavors makes it an excellent choice for those who enjoy hearty yet balanced dishes.
1
Boil two eggs and set aside to cool.
- Chicken egg: 2 pieces
2
Boil the potatoes until cooked and make puree by adding 15 g of butter and a little hot milk.
- Potato: 700 g
- Butter: 65 g
- Milk: 500 ml
3
Place the fish in a pot. Add milk, bay leaf, and part of the onion, and boil for 5-7 minutes.
- Red fish fillet: 550 g
- Milk: 500 ml
- Bay leaf: 2 pieces
- Onion: 1 piece
4
Strain the fish broth into a measuring container. If it's less than 500 ml, add water. Sauté the onion in half the butter for 5 minutes. Then add spinach and beans to the onion. Cook until ready, then set aside on a separate plate.
- Milk: 500 ml
- Onion: 1 piece
- Butter: 65 g
- Frozen spinach: 75 g
- Green beans: 75 g
5
In the same pan, melt the remaining butter and mix with flour. Hold for 1 minute over low heat, then gradually pour in the strained milk in which the fish was cooked. Stirring, cook until the sauce thickens. Season to taste.
- Butter: 65 g
- Wheat flour: 65 g
- Milk: 500 ml
6
Combine the boiled fish with vegetables. Transfer to a fireproof dish, place quartered eggs on top, pour with sauce, layer with puree, and put in the oven.
- Red fish fillet: 550 g
- Frozen spinach: 75 g
- Green beans: 75 g
- Chicken egg: 2 pieces
- Milk: 500 ml
- Potato: 700 g
7
Bake for 15–20 minutes. Serve hot.