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Fish & spinach cake
35 m active | 1 h 10 m total
Nutrition facts per serving:
  • Energy in kcal about 468
  • Fat about 26g
  • Carbohydrates about 26g
  • Protein about 30g
This is needed
This is needed for 4 people
Spinach & potato layer
  • 4 egg
  • 0.5 dl milk
  • 2 tbsp white flour
  • 1.5 tsp salt
  • a little pepper
  • a little nutmeg
  • 400 g frozen leaf spinach, slightly defrosted, firmly squeezed, roughly chopped
  • 600 g boiled potatoes
Fish
  • a little pepper
  • 400 g plaice fillets (MSC)
  • 0.5 tsp salt
  • a little paprika
Sauce
  • 0.5 bunch chervil or flat-leaf parsley, finely chopped
  • 200 g crème fraîche
  • salt and pepper to taste
Tools
  • One loaf tin (approx. 28 cm), lined with baking paper
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And that's how it's done
And that's how it's done
Spinach & potato layer
Whisk together the eggs, milk and flour in a large bowl, season. Grate the potatoes directly into the egg mixture using a roesti grater, mix in the spinach.
Fish
Season the fish fillets. Spread one third of the potato & spinach mixture over the base of the loaf tin. Place half of the fish fillets on top. Cover with the second third of the potato & spinach mixture. Arrange the remaining fish fillets on top, cover with the remaining potato & spinach mixture, press the mixture down firmly.
To bake
Approx. 35 mins. in the centre of an oven preheated to 220°C.
Sauce
Mix the crème fraîche with the chervil, season. Remove the fish cake from the tin together with the baking paper, cut into approx. 2 cm slices, serve with the sauce.