Festive Fish and Potato Casserole

Made from mashed potatoes, with red fish, bright, beautiful, delicious! This casserole does not take much longer to cook in the oven than regular mashed potatoes and fish. But a spectacular presentation turns it from an ordinary dish into a festive one.
cook time: 1h 10 min
Chloe Benton
Festive Fish and Potato Casserole

Nutrition Facts (per serving)

155
Calories
8g
Fat
10g
Carbs
6g
Protein

Ingredients (4 portions)

For the casserole:

Potato 650 g
Fish fillet 350 g
Olive oil 2 tsp
Butter 25 g
Hard cheese 90 g
Milk 80 ml
Salt to taste
Basil 0.5 tsp
Herbal mixture to taste

For the milk sauce:

Milk 200 ml
Butter 25 g
Wheat flour 1 tbsp
Salt to taste
Parsley 4 g

Recipe instructions

Step 1

Step 1
How to make potato casserole with fish in the oven? Prepare the necessary ingredients. I took salmon fillet, but you can use fillets of both red and white fish (pollock, hake, tilapia). Instead of olive oil, any vegetable oil will do.

Step 2

Step 2
Salt each piece of fish fillet and sprinkle with spices and herbs to taste. I took basil and herbes de Provence. To make the fish juicier, pour olive oil over it. Cover the fish and leave for 30 minutes so that the herbs and spices reveal their flavor.

Step 3

Step 3
First wash the potatoes with a brush under running water and peel them. Boil the potatoes in salted water over moderate heat until tender.

Step 4

Step 4
While the potatoes are cooking, prepare the milk sauce. Warm the milk slightly. Instead of parsley, you can use dill.

Step 5

Step 5
Melt the butter in a thick-bottomed frying pan.

Step 6

Step 6
Add flour to the pan, stir. While stirring constantly, fry the flour over low heat for 1 minute.

Step 7

Step 7
Pour in the milk in small portions, while vigorously stirring the mixture until the lumps of flour disappear.

Step 8

Step 8
Simmer the sauce over low heat, stirring occasionally, until slightly thickened, about 2 minutes. Salt the sauce a little.

Step 9

Step 9
Rinse the parsley thoroughly under cold water, dry, and finely chop.

Step 10

Step 10
Add greens to the sauce, stir, remove from heat.

Step 11

Step 11
Drain the water from the finished potatoes. Mash the potatoes with a masher, adding butter and warm milk at the same time.

Step 12

Step 12
Mashed potatoes should be smooth, without lumps.

Step 13

Step 13
Grease a baking dish with a small piece of butter. Add mashed potatoes and smooth with a spoon. My form measures 27x17 cm.

Step 14

Step 14
Divide the mashed potatoes into 4 equal parts, making grooves at least 1 cm deep and wide.

Step 15

Step 15
Fill the grooves with milk sauce.

Step 16

Step 16
Grind the cheese on a coarse grater.

Step 17

Step 17
Spread the cheese over the separated portions of the mashed potatoes.

Step 18

Step 18
Place a piece of fish fillet on each piece on top of the cheese.

Step 19

Step 19
Place the casserole in an oven preheated to 180C for about 25-30 minutes until the fish is ready. The main thing is not to overcook the casserole so that the fish and cheese crust do not dry out. If necessary, you can cover the top of the pan with foil.

Step 20

Step 20
Serve the potato fish casserole hot with fresh vegetables. Bon appetit!

Additional rubrics

Related recipes