Norwegian Creamy Fish and Potato Casserole

Ingredients

• 500g (1.1 lb) white fish fillets (cod or haddock) 500g (1.1 lb) white fish fillets (cod or haddock)
• 1kg (2.2 lb) potatoes, peeled and cut into chunks 1kg (2.2 lb) potatoes, peeled and cut into chunks
• 1 large onion, finely chopped 1 large onion, finely chopped
• 2 tablespoons butter 2 tablespoons butter
• 250ml (1 cup) milk 250ml (1 cup) milk
• 250ml (1 cup) fish or vegetable broth 250ml (1 cup) fish or vegetable broth
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 1 teaspoon dried dill 1 teaspoon dried dill
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 8g, 4g
• Carbohydrates (total, sugars): 40g, 4g
• Protein: 30g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large pot, boil the potatoes until tender. Drain and mash them with butter, milk, salt, and pepper until creamy.
3. 3.
   In a separate pan, sauté the chopped onion in butter until translucent.
4. 4.
   Add the flour to the onions and cook for a minute, stirring constantly.
5. 5.
   Gradually pour in the fish or vegetable broth, stirring continuously until the mixture thickens.
6. 6.
   Add the dried dill, dried thyme, salt, and pepper to the sauce, and stir well.
7. 7.
   In a greased baking dish, layer half of the mashed potatoes, followed by half of the fish fillets, and then half of the sauce. Repeat the layers.
8. 8.
   Bake in the preheated oven for 30-35 minutes, or until the top is golden and bubbling.
9. 9.
   Serve hot and enjoy!

Treat your ingredients with care...

• Fish — Ensure the fish fillets are fresh and of high quality to achieve the best flavor and texture in the casserole.
• Potatoes — Use starchy potatoes, such as Russet or Yukon Gold, for the creamiest mashed potatoes.
• Dried dill and thyme — If you prefer, you can use fresh herbs instead of dried. Simply double the amount of fresh herbs.

Tips & Tricks

• For added flavor, you can sprinkle grated cheese on top of the casserole before baking.
• Feel free to add a squeeze of lemon juice or a splash of white wine to the sauce for a tangy twist.
• Serve the casserole with a side of pickled beets or cucumber salad to complement the flavors.
• Leftovers can be refrigerated and reheated the next day for an equally delicious meal.
• Experiment with different types of fish, such as salmon or trout, to create your own unique variation of this dish.

Serving advice

Serve the Creamy Fish and Potato Casserole hot, straight from the oven. Garnish with fresh dill or parsley for a pop of color. This dish pairs well with a simple green salad or steamed vegetables on the side.

Presentation advice

To present the Creamy Fish and Potato Casserole beautifully, use an oven-safe baking dish that can be brought straight to the table. Sprinkle some fresh herbs on top for an elegant touch. Serve individual portions on plates or in shallow bowls to showcase the layers of fish and potatoes.