Buy all ingredients right below the recipe
Ingredients
- 450 g floury potatoes
- 200 g yellow onions
- 400 g cod fillet
- 1 tbsp rapeseed oil
- 1 tbsp unsalted butter
- 200 ml cooking cream (12 % fat)
- 1 tbsp dried thyme
- 1 tbsp dried dill
- 1 tsp ground caraway
- 50 g Edam cheese (grated)
- Salt
- Ground black pepper
Preparation
- 1Prepare a pot with enough water for the potatoes. Peel the potatoes, cut them into small cubes, place them in the pot, and bring to a boil. Meanwhile, peel the onions and cut them into thin slices. Once the water boils, salt it, reduce the heat to medium, and cook the potatoes with the lid closed for approx. 9–10 minutes. Then add the cod fillets and let everything simmer for another 5 minutes over medium heat.
- 2While the potatoes and fish are cooking, heat a large pan and let 1 tbsp of oil get hot in it. Add the butter and onion slices and sauté until translucent for approx. 4–5 minutes. Then stir in the cooking cream, dried thyme, dill, ground caraway, as well as salt and pepper. Let the sauce simmer for 3–4 minutes over medium heat, then remove the pan from the stove.
- 3Preheat the oven to 200 °C (top/bottom heat) and prepare a baking dish. Drain the potatoes and fish, add them to the sauce in the pan, and roughly mash everything with a fork to create a chunky mixture. Fill the mixture into the baking dish, sprinkle evenly with the grated Edam cheese, and bake in the preheated oven for approx. 20–25 minutes until golden brown.
- 4Remove the finished casserole from the oven, divide it onto two plates, and serve hot. Enjoy your meal!
Knuspr-Küche
Servieren Sie diesen Auflauf traditionell mit isländischem Roggenbrot (Rúgbrauð) und etwas Butter für das ultimative nordische Erlebnis. Ein Spritzer Zitrone vor dem Servieren verleiht dem Gericht eine angenehme Frische.