Smoked fish and vegetable casserole recipe

Smoked Fish and Vegetable Casserole recipe

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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

Instructions

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.

Preparation time:
ca. 30 min
Grade of difficulty:
medium
Calories per portion:
732 kcal