Fish Potato Puree Casserole
A creamy fish and potato casserole made with fresh ingredients from the fish category. Try this and other recipes from Spoonsparrow!
Ingredients
- 500 g waxy potatoes
- Salt
- 750 g pre-cooked fish fillet (e.g., cod or pollock)
- 4 tbsp butter
- 2 tbsp flour
- 400 ml milk
- 100 g crème fraîche
- black pepper (ground)
- 150 g corn kernels (frozen or canned)
- soft butter (for greasing the pan)
- 2 tbsp lemon juice
- 50 g grated cheese (e.g., cheddar)
- 100 ml milk
- Nutmeg (freshly grated)
- 2 tbsp freshly chopped parsley
Instructions
-
1.
Wash, peel and boil the potatoes in salted water for about 30 minutes.
-
2.
Preheat the oven to 200 °C with fan and top heat.
-
3.
Rinse the fish fillets, pat dry and cut into bite‑sized pieces.
-
4.
Melt 2 tbsp butter in a saucepan, briefly sauté the flour, whisk in the milk, season with salt and pepper, then stir in the crème fraîche. Remove from heat and add corn (drained if canned). Season well with salt and pepper.
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5.
Place the fish in a greased baking dish. Drizzle with lemon juice and pour over the sauce.
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6.
Drain the potatoes, let them steam dry and mash. Stir in remaining butter, cheese and hot milk. Season with salt and nutmeg, then spread over the fish. Bake for about 35 minutes until golden brown.
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7.
Serve on plates sprinkled with parsley.
