Fish & spinach cake

Fish & spinach cake

Total: 1 hr 10 min. | Active: 35 min.
Nutritional value / person: 468 kcal
, Fat: 26 g
, Carbohydrate: 26 g
, Protein: 30 g

Ingredients

4 person

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Spinach & potato layer

4 eggs
½ dl milk
2 tbsp white flour
1 ½ tsp salt
a little pepper
a little nutmeg
600 g boiled potatoes
400 g frozen leaf spinach, slightly defrosted, firmly squeezed, roughly chopped

Fish

400 g plaice fillets (MSC)
½ tsp salt
a little pepper
a little paprika

Sauce

200 g crème fraîche
½ bunch chervil or flat-leaf parsley, finely chopped
salt and pepper to taste
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How it's done

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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.

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