Fish Casserole with Broccoli & Cauliflower
A casserole of fish with fresh broccoli and cauliflower from the flower vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 600 g trout fillet
- 1 tsp white balsamic vinegar
- Salt
- 200 g cauliflower
- 200 g cabbage
- 200 g broccoli
- butter (for the dishes)
- 100 ml Vegetable broth
- 300 g crème fraîche
- 2 Eggs
- 100 g grated mozzarella cheese
- Pepper
- Nutmeg (freshly grated)
- chopped chives (for sprinkling)
Instructions
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1.
Preheat the oven to 180°C (356°F) with upper and lower heat.
-
2.
Cut the fish into cubes and mix with the vinegar. In a large pot bring salted water to a boil. Wash, trim, and cut the cauliflower into small pieces. Remove outer leaves and stem from the cabbage and slice into strips. Wash broccoli and divide into florets. Blanch cauliflower in salted water for 1-2 minutes, then add the cabbage and cook together for another minute. Add broccoli and simmer for about a minute more. Drain everything, rinse with cold water, and drain well.
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3.
Grease four individual casserole dishes (or one large dish) and layer the vegetables with the fish. Whisk together broth, crème fraîche, eggs, and mozzarella; season generously with salt, pepper, and nutmeg. Pour over the vegetable and fish mixture. Bake in the oven for about 20 minutes until golden brown. Sprinkle with chives before serving.
