Smoked fish and vegetable casserole recipe
Smoked Fish and Vegetable Casserole recipe
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About this recipe
In this blog post I will take you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's go.This Smoked Fish and Vegetable Casserole recipe is a delightful combination of flavors and textures. With tender smoked fish, a medley of fresh vegetables, and a creamy sauce, this dish is both hearty and satisfying. It is perfect for a weeknight dinner or for entertaining guests. The smoky aroma and the colorful presentation make it an instant crowd-pleaser.
Keywords: smoked fish, vegetable casserole, recipe, hearty, creamy sauce.
smoked fish and vegetable casserole recipe details
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
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