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Smoked Fish and Vegetable Casserole
Ingredients
| 500 g | curled strips of smoked dogfish |
| 500 g | smoked eel |
| 500 g | smoked turbot |
| 4 | bell peppers, 2 red, 2 green, halved and seeded |
| 3 | onions |
| 2 tbsp | oil |
| salt and pepper | |
| 800 g | broccoli, in florets |
| 1 bunch(es) | dill, chopped |
| 750 ml | single cream |
| 6 | eggs |
| 200 g | Cheddar cheese, grated |
| 100 g | butter, in flakes |
Method
Preparation time: ca. 30 min / Grade of difficulty: medium / Calories per portion: 732 kcal
Preheat the oven to 200°.
Cut all the fish in bite-sized pieces and remove the bones.
Dice the bell peppers and the onions. Sauté in oil until lucent and season with salt and pepper. Cook the broccoli florets in salted water for 5 minutes, then drain.
Transfer all vegetables with the fish pieces and the chopped dill into a large greased casserole dish. Whisk the single cream with the eggs until well combined, season with pepper and pour over the ingredients in the casserole.
Sprinkle with cheese and butter flakes and bake for approximately 40 minutes.
Cut all the fish in bite-sized pieces and remove the bones.
Dice the bell peppers and the onions. Sauté in oil until lucent and season with salt and pepper. Cook the broccoli florets in salted water for 5 minutes, then drain.
Transfer all vegetables with the fish pieces and the chopped dill into a large greased casserole dish. Whisk the single cream with the eggs until well combined, season with pepper and pour over the ingredients in the casserole.
Sprinkle with cheese and butter flakes and bake for approximately 40 minutes.
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