Ingredients
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
Fish
Sauce
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.
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