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- Fish
- Fish & spinach cake
Fish & spinach cake
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 eggs
- 2 tbsp white flour
- 0.5 dl milk
- 1.5 tsp salt
- a little pepper
- a little nutmeg
- 600 g boiled potatoes
- 400 g frozen leaf spinach, slightly defrosted, firmly squeezed, roughly chopped
Fish
- a little paprika
- 400 g plaice fillets (MSC)
- a little pepper
- 0.5 tsp salt
Sauce
- 200 g crème fraîche
- 0.5 bunch chervil or flat-leaf parsley, finely chopped
- salt and pepper to taste
Tools
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- One loaf tin (approx. 28 cm), lined with baking paper
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.
