for 4 person

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

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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