Spinach Vegetable Casserole with Smoked Herring

Ingredients

• 150 g Whole wheat flour
• 250 ml sparkling mineral water
• 200 g heavy cream
• 4 tbsp soy sauce
• 1 tsp curry powder
• 1.25 tsp nutmeg
• 1 tsp Cayenne pepper
• 1 Carrot
• 0.5 bunch spring onions
• 1 large smoked herring fillet (about 350 g)
• 6 Eggs
• 1 tbsp butter
• 500 g quark
• 2 tbsp olive oil
• Salt
• black pepper (freshly ground)
• 100 g crème fraîche
• 40 g grated Parmesan
• 300 g frozen spinach
• 100 g cherry tomatoes
• 20 g butter flakes

Instructions

1. 1.

   Preheat the oven to 200°C.

2. 2.

   Whisk together flour, sparkling water, cream, 2 tbsp soy sauce, curry powder, a pinch of salt, nutmeg and cayenne pepper. Grate the carrot finely and fold it in; cover and let rest for 30 minutes. Trim, rinse and slice the spring onions into rings; set aside a portion. Skin, de‑scale and cut the herring into ~1 cm strips. Beat 4 eggs into the batter. In a non‑stick pan, fry two pancakes from 2/3 of the batter in hot butter, sprinkling half the spring onion rings on each. Flip the pancakes; cook briefly on the onion side. Whisk the remaining pancake batter with quark, olive oil, the rest of the soy sauce, the remaining eggs, salt and pepper. Pour a third into another bowl and mix with crème fraîche, Parmesan and a touch of pepper. Chop thawed spinach and combine it with the herring in the first quark mixture. Place one pancake (onion side up) in a greased baking dish. Spread the fish‑spinach mixture over it. Cover with the second pancake (onion side down). Smooth the light layer on top. Arrange halved cherry tomatoes, cut side up, across the surface and sprinkle butter flakes. Bake in the preheated oven on the lower rack for about 40 minutes until golden brown. Garnish with the reserved spring onions before serving.