Fish & spinach cake

Fish & spinach cake

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


4 people


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

Spinach & potato layer

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


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


200g crème fraîche
½bunch chervil or flat-leaf parsley, finely chopped
salt and pepper to taste
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One loaf tin (approx. 28 cm), lined with baking paper

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.


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.


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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