German cuisine · Fish & Seafood

Fish and Potato Bake

Layered bake of white fish fillet, potato slices and mustard béchamel, topped with cheese and baked golden.

Ingredients · for 4 servings

• 600 g firm white fish fillet (e.g. hake)
• 800 g waxy potatoes
• 500 ml milk
• 40 g butter
• 40 g flour
• 2 tbsp medium-hot mustard
• 150 g mountain cheese
• 1 onion
• 1/2 bunch dill
• 1 pinch nutmeg
• 1 lemon
• Salt, pepper

Instructions

1. Peel the potatoes, cut into 4 mm thin slices and parboil in salted water for 8 min, then drain; preheat the oven to 190°C (375°F).
2. Cut the fish fillet into 4 cm pieces, season with salt, pepper and lemon juice and set aside.
3. Finely dice the onion and sauté in the butter for 3 min until translucent, stir in the flour, cook for 1 min, then gradually pour in the milk while stirring.
4. Simmer the béchamel over low heat for 5 min, until it coats the spoon, then season boldly with mustard, nutmeg, salt and pepper and stir in the chopped dill.
5. Layer a buttered baking dish alternately with potato slices, fish and béchamel, finishing with béchamel, and sprinkle with the grated mountain cheese.
6. Bake in the oven for 30–35 min, until the surface bubbles golden brown, then let rest for 5 min and serve straight from the dish.