Smoked fish and potato casserole
A dish that I remember from my childhood. Grandma made it occasionally when she managed to get smoked silver hake or cod from the market. This dish consisted of fried potatoes placed in a baking dish alternately with pieces of smoked fish and topped with an egg-whipped cream mixture and baked to a nice golden brown. I also added cheddar cheese, fresh parsley, and capers to the food. The result was food that was both nostalgic and somewhat innovative.
Preparation time: about 1.5 hours
Level: Easy
Serves: four
Ingredients:
6-7 medium potatoes, washed and peeled
1 hot smoked silverfish, cleaned and de-boned, and chopped
4 eggs
400 ml of whipped cream
150 g of finely grated cheddar cheese
A handful of fresh parsley chopped
2 tsp capers
Freshly ground black pepper and sea salt to taste
Cooking oil for frying potatoes
Preparation:
- Wash the potatoes and slice them thinly. Fry the potato slices in a pan on both sides in a single layer until the potatoes are golden brown.
- Clean the smoked fish and chop it. Grate cheddar and chop parsley.
- Place a layer of patties on the bottom of the baking dish, then add pieces of smoked fish, some parsley, capers, and about 1/3 of the grated cheddar and season with salt and pepper
- In the same way, stack the next layer. For the last layer, put a layer of potatoes.
- Beat the eggs and whipped cream until smooth, season with salt and black pepper, and pour the mixture onto the potato-fish mold so that it is exactly covered. If the sauce is a little lacking, it’s okay. Keep cooking, it will be delicious anyway.
- Place the mold in the oven at 200 degrees C and bake until the casserole is evenly golden brown and the potatoes are completely soft.
- Before serving, you could let the casserole stand so that it firms slightly, then you can cut the casserole nicely into pieces and serve. Before it stands, this soft and fragile fish casserole can fall apart slightly, which of course does not spoil the taste.
Ready!!
