Fish Casserole with Pine Nuts

Ingredients

• 600 g cod fillet
• 1 tsp white balsamic vinegar
• 1 leek stalk
• 1 tbsp Sunflower oil
• 400 g potatoes (cooked)
• 100 ml Vegetable broth
• 300 g herb crème fraîche
• 2 Eggs
• 0.5 bunch thyme
• Salt
• Pepper
• 100 g grated mozzarella
• 50 g Pine nuts

Instructions

1. 1.

   Preheat the oven to 180°C.

2. 2.

   Cut the fish into cubes and mix with the vinegar. Halve the leek lengthwise, wash, slice into strips, and sauté in hot oil. Add the fish cubes and steam briefly. Break the potatoes into small pieces and stir in. Mix the vegetable broth with the crème fraîche and eggs. Wash the thyme, shake dry, pick off leaves, and fold into the cream mixture. Fold in 2/3 of the mozzarella. Season with salt and pepper. Combine with the potato-fish mixture and distribute into small baking dishes. Top with remaining mozzarella. Toast the pine nuts in a dry pan. Sprinkle over the casseroles and bake for about 20 minutes until golden.

3. 3.

   Serve garnished with thyme.