Can I make the fish casserole in advance and store it?

Yes, you can make the fish casserole in advance and store it in the refrigerator. Reheat it in the oven or microwave before serving.

What can I serve with the fish casserole?

You can serve the fish casserole with mashed potatoes, rice, or freshly baked bread. A green salad can also be a nice addition.

Can I freeze the fish casserole?

The fish casserole can be frozen, but the texture of the fish may change slightly upon thawing. It is recommended to eat it as fresh as possible.

Fish casserole with smoked bacon and leek

Name: Fish casserole with smoked bacon and leek
Cook time: 40 min
Total time: 40 min
Yield: 4p
Ingredients: 600 g redfish fillets, plaice, whiting, or coley (fish of choice and budget); 100 g thin slices of smoked bacon; 130 g grated cheese; 1 tbsp Santa Maria fish spices with pepper and dill; White wine sauce; 80 g shallot; Thyme; Bay leaf; 250 ml fish stock; 250 ml cream; 150 ml white wine; 1 tbsp flour; 1 tbsp butter; Pepper from the mill; 600 g leek

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40min

•

Easy

A true must on any festive table: a gratin fish casserole with delicious white wine sauce. Discover the budget-friendly recipe here!

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Ingredients

What do you need?

Quantity: 4p

600 g redfish fillets, plaice, whiting, or coley (fish of choice and budget)
100 g thin slices of smoked bacon
130 g grated cheese
1 tbsp Santa Maria fish spices with pepper and dill

White wine sauce
80 g shallot
Thyme
Bay leaf
250 ml fish stock
250 ml cream
150 ml white wine
1 tbsp flour
1 tbsp butter
Pepper from the mill
600 g leek

600 g redfish fillets, plaice, whiting, or coley (fish of choice and budget)
100 g thin slices of smoked bacon
130 g grated cheese
1 tbsp Santa Maria fish spices with pepper and dill

White wine sauce
80 g shallot
Thyme
Bay leaf
250 ml fish stock
250 ml cream
150 ml white wine
1 tbsp flour
1 tbsp butter
Pepper from the mill
600 g leek

Preparation method

How do you make this?

Finely chop the shallot, sauté in 1 tbsp butter, add the flour, mix well, and cook the flour briefly. Deglaze with white wine, add the fish stock and cream, thyme, and bay leaf, and bring to a boil and thicken, taste and season with pepper and salt. Cut the bottom parts of the white leeks to 8 cm, cut them in half and slice them very finely into strips. Wash the rest of the leeks and chop finely, steam for 10 min, squeeze out the water well and divide into your baking dishes.

Season the fillets with fish spices and pepper, fold them into roses to create volume and distribute them in the baking dishes. Also fold the bacon in between.

Remove the thyme and bay leaf from the sauce, distribute it over the dishes and sprinkle cheese on top. Bake for 20 min in an oven at 200°.