Fish Casserole with Crayfish and Saffron
- 1 stalk Leeks
- 1 red Bell pepper
- 600 grams white fish fillets (such as cod, ready to cook, skinless)
- freshly ground peppers
- 250 grams Crème fraiche
- 1 teaspoon lemon juice
- 1 generous pinch Saffron
- 200 grams cooked crayfish (peeled and deveined)
- 75 milliliters dry white wine
- Dill (for garnishing)
Halve leeks lengthwise, rinse and cut into rings. Rinse bell pepper, halve and remove seeds and ribs, cut into small cubes.
Rinse and pat dry fish, arrange in a buttered pan and season with salt and pepper. Arrange pepper and leek on the fish. Combine crème fraîche with lemon juice and saffron, pour over fish. Bake in preheated oven at 200°C (approximately 400°F) for 15-20 minutes.
Arrange crayfish on the gratin, drizzle with white wine and bake for another 5 minutes. Garinsh with dill and serve.