Description
A rustic version of the classic English cake. Recipe adapted.
Ingredients
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Potatoes
5 piece
-
Trout
300 g
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Cod
500 g
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Sour cream
2 Tbsp
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Butter
3 Tbsp
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Flour
2 Tbsp
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Nutmeg
2 pinch
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Pepper white
2 pinch
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Vegetable oil
1 Tbsp
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Milk
500 ml
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Vegetables
150 g
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Chicken egg
1 piece
Cooking
Potatoes boiled and mashed with milk, butter and sour cream to taste. In England often use milk instead of cream, and sour cream do not add. You can prepare mashed potatoes according to Your favorite recipe.
Boil the egg and cut lengthwise into 6 pieces. To prepare the vegetables. I used frozen green peas and a mix of green and yellow string beans.
Fish cut into large cubes, season with salt and pepper and quickly fry in vegetable oil until soft.
For the sauce in a frying pan melt 2 tbsp butter and lightly fry it in 2 tbsp flour. In several stages, in small portions add milk. The sauce must be constantly stirred to prevent the formation of lumps. Sauce season with salt and pepper and add 2 pinches of ground nutmeg.
At the bottom of the baking dish place a layer of fish.
Further, frozen vegetables and egg.
From top to distribute the sauce.
On the sauce place a layer of mashed potatoes. With a spoon to set it at "waves", or something like fish scales. Lightly coat the top with sour cream.
Bake in the oven at t 180 gr. about 40 minutes, or until Golden brown.
Hot casserole is very tasty, but bad form. If You want to apply it in even pieces, it is necessary to cool in the form and then cut.
Here is the dish cold.
Bon appetit!
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