Potato casserole with fish
- 6–8 potatoes;
- salt - to taste;
- 500 g of any white fish fillet;
- ground black pepper - to taste;
- 1 tablespoon of lemon juice;
- 30 g butter;
- 1½ tablespoons flour;
- 400 ml of milk;
- a pinch of ground nutmeg;
- 100 g cream cheese;
- 1 onion;
- some vegetable oil;
Boil the potatoes in salted water until soft. Cut the fillet into large pieces and place in a bowl. Add salt, pepper and lemon juice, mix and leave while you prepare the remaining ingredients.
Melt the butter in a saucepan or small saucepan. Pour the flour and, stirring, cook a couple of minutes. Continuing to stir, gradually pour in the milk. Add nutmeg and cream cheese and, while stirring, simmer the sauce until thick.
Cut the onion into thin half-rings, and boiled potatoes - into slices. Put the fish in a greased form. Spread onion, part of the sauce, potatoes and pour the remaining sauce on top. Place the casserole in a preheated 180 ° C oven for 30–35 minutes.
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