If you want to make a tasty meal for the whole family, this delicious mashed potato fish casserole is perfect for the occasion!!! Serve with salad and white wine!
TABLE OF CONTENTS
INGREDIENTS FOR MASHED POTATO FISH CASSEROLE
Here you'll find all the ingredients needed to make this recipe:
- Hake steaks
- Onion
- Olive oil
- Paprika
- Coriander
- Egg yolk
- Milk
- Lemon juice
- Pepper
- Lemon zest
- Salt
- Potatoes
- Margarine
- Nutmeg
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
HOW TO MAKE MASHED POTATO FISH CASSEROLE
Step 1:
For the puree: Peel, wash the potatoes and cook them in a saucepan with water seasoned with salt. When the potatoes are cooked, drain them and mash the potatoes with a potato masher. Add the margarine, pepper, lemon juice, nutmeg and the milk. Stir and cook over low heat. When starts bubbling turn off the heat.
Step 2:
For the fish: In a saucepan, add the fish, milk, lemon zest, lemon juice, pepper and salt. Cover the pan and cook the fish over low heat for about 20 minutes. Turn off the heat and drain the fish with a skimmer. Let cool slightly and remove the skin and bones. Flake the fish with a fork and set aside.
Step 3:
In a frying pan, add the olive oil, paprika and the chopped onion. Cook over low heat for about 5 minutes. Add the fish, stir and cook for 7 to 8 minutes. Turn off the heat and sprinkle with chopped coriander.
Step 4: Preheat the oven to 180ºC (350ºF).
Step 5:
On a baking dish, add a layer of puree, a layer of fish and another layer of puree.
Step 6: Turn off the oven and serve with lettuce and white wine.
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Mashed potato fish casserole
If you want to make a tasty meal for the whole family, this delicious mashed potato fish casserole is perfect for the occasion!!! Serve with salad and white wine!
5.00 from 2 reviews
- 4 hake steaks (about 800 grams (1 3/4 pounds))
- 1 medium onion
- 50 ml (1/4 cup) olive oil
- 1 teaspoon paprika
- Coriander (to taste)
- 1 egg yolk
- 250 ml (about 1 cup) milk
- Juice of half a lemon
- Pepper (to taste)
- Zest of a lemon
- Salt (to taste)
- 1 kg (2 1/4 pounds) potatoes
- 1 tablespoon margarine
- Juice of one lemon
- Nutmeg (to taste)
- Pepper (to taste)
- 400 ml (1 3/4 cups) milk
- Salt (to taste)
- For the puree:
Peel, wash the potatoes and cook them in a saucepan with water seasoned with salt. When the potatoes are cooked, drain them and mash the potatoes with a potato masher. Add the margarine, pepper, lemon juice, nutmeg and the milk. Stir and cook over low heat, stirring occasionally. When starts bubbling turn off the heat. - For the fish:
In a saucepan, add the fish, milk, lemon zest, lemon juice, pepper and the salt. Cover the pan and cook the fish over low heat for about 20 minutes. Turn off the heat and drain the fish with a skimmer. Let cool slightly and remove the skin and bones. Flake the fish with a fork and set aside. - In a frying pan, add the olive oil, paprika and the chopped onion. Cook over low heat for about 5 minutes. Add the fish, stir and cook for 7 to 8 minutes, stirring occasionally. Turn off the heat and sprinkle with chopped coriander.
- Preheat the oven to 180ºC (350ºF).
- On a baking dish, add a layer of puree, a layer of fish and another layer of puree. Brush with beaten egg yolk and bake until golden brown, about 35 minutes.
- Turn off the oven and serve with lettuce and white wine.
Ingredients
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For the fish:
For the puree:
