Fish and Mashed Potato Casserole

with Dill

Fish and Mashed Potato Casserole - Hidden flavors within are a delicious surprise
273 kcal
Hidden flavors within are a delicious surprise

(0)

Difficulty:easy
Preparation:35 min
Ready in:75 min
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1 serving contains
Nutritional valueAmountEU-RDA %
Kcal
273
14%
Protein
27 g
54%
Fat
10 g
13%
Added Sugar
0 g
0%
Carbohydrates
17 g
7%
Roughage
2 g
-
Saturates
5 g
-

Recipe Development: EAT SMARTER

Ingredients

For servings

2 poundsPotatoes
Salt
2 ouncesButter
2 ouncesPastry flour
1 ¼ pintsMilk (low-fat)
Pepper
1 bunchDill
1 ½ poundsPollock
14 ouncesSalmon
4 ouncesGouda cheese

Kitchen Utensils

1 Cutting board, 1 Peeler, 1 Small knife, 1 Pot, 1 Small pot, 1 Measuring cups, 1 Whisk, 1 Potato masher, 1 Silicone spoon, 1 Casserole dish, 1 Tablespoon, 1 Fine grater

Directions

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1 Peel and quarter potatoes, then cook in a small pot of boiling salted water, covered, until knife-tender, about 20 minutes.
2 Meanwhile, melt half of the butter in a large pot and add the flour, whisking constantly, and cook briefly to make a roux.
3 Whisking constantly, slowly add 550 ml (approximately 2 1/4 cups) of milk and simmer over low heat for 15 minutes.
4 Drain the potatoes, return to pot and let steam evaporate off the heat. 
5 Mash potatoes with a potato masher. Add remaining butter and stir in milk. Season with salt and pepper.
6 Rinse dill, shake dry, pluck fronds, chop finely and stir into the milk mixture in pot.
7 Remove any bones from both types of fish, then rinse, pat dry and cut into about 3 cm (approximately 1-inch) cubes. Season with salt and pepper.
8 Distribute fish in a baking dish, spread with dill sauce and then top with mashed potatoes.
9 Grate the cheese finely, sprinkle over the fish casserole and bake in preheated oven at 200°C (fan 180°C, gas: mark 3) (approximately 400°F) until golden brown, about 40 minutes. Let cool slightly before serving.
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