Casserole with fish and puree

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Delicious oven dish with pieces of fish, various vegetables and spicy mashed potatoes  


1 kg floury potatoes, peeled
1 egg
1 cup herb cream cheese (125 gr)
300 gr carrot
1 bell pepper
splash of milk a
knob of butter
3 to 4 white fish fillets
125 ml crème frache
fresh dill
pepper and salt
50 g grated cheese


Boil the potatoes for about 15 minutes and drain. Mash them finely and meanwhile add a knob of butter, a dash of milk, the egg and the herb cream cheese. Blend to a smooth puree and season with a pinch of salt and pepper.
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Preheat the oven to 180 degrees. Cut the bell pepper and carrot into pieces and stir fry in a pan until they start to soften (about 8 minutes). Also season with a little pinch of salt and pepper. Meanwhile, grease a baking dish with a little butter or oil. Spread the raw fish (cut in half or three if you like) over the bottom of the dish.
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Add the chopped dill to the crème fraiche and spread it over the fish. Divide the vegetables over it and then spread with the herb puree. Sprinkle the fish casserole with cheese and put the dish in the oven for about 45 minutes. Always check whether the fish is well cooked.

Source: Leukerecepten by leukerecepten-nl.
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