Fritzchen's Fine Fish Casserole

Ingredients

• 900 g potatoes
• Salt
• 50 g butter
• 50 g flour
• 650 ml milk (1.5% fat)
• Pepper
• 1 bunch dill
• 600 g pollock fillet
• 400 g Salmon fillet
• 100 g Gouda cheese (30% fat in whole milk)

Instructions

1. 1.

   Wash, peel, quarter the potatoes and cook them covered in boiling salted water for about 20 minutes.

2. 2.

   Meanwhile melt half of the butter in a saucepan and whisk in the flour continuously with a whisk, letting it lightly brown.

3. 3.

   Slowly add 550 ml of milk while whisking constantly, then simmer the roux over low heat for 15 minutes.

4. 4.

   Drain the potatoes, return them to the turned-off stove top and let them steam briefly.

5. 5.

   Mash the potatoes with a potato masher. Stir in the remaining butter and milk. Season with salt and pepper.

6. 6.

   Wash the dill, shake off excess water, pluck the leaves, finely chop and fold into the roux.

7. 7.

   Inspect the pollock and salmon fillets for any remaining bones, rinse, pat dry, and cut each into roughly 3 cm cubes. Salt and pepper them.

8. 8.

   Spread the fish in a baking dish, pour the dill sauce over it, and finally spread the mashed potatoes on top.

9. 9.

   Grate the cheese finely, sprinkle it over the casserole, and bake everything in a preheated oven at 200 °C (180 °C fan, gas: level 3) for about 40 minutes until golden brown.