Fish Casserole

For the fish casserole, defrost the spinach. Wash and peel the potatoes, cut them into thin slices and boil them in salted water for 5 minutes. Strain them and let them dry.

Peel the onion and cut it into fine cubes. Heat the butter and sauté the onion cubes in it until translucent. Add the spinach and the finely chopped wild garlic, season with salt and pepper, a little nutmeg and sauté briefly.

Grease a baking dish, spread the wild garlic spinach as the bottom layer and place the salted and peppered fish on top. Spread the potato slices like a roof tile.

Mix the whipped cream, egg, mustard, a little salt, some pepper, yogurt and the finely chopped wild garlic and spread evenly over the potato layer.

Bake the fish casserole in the preheated oven at 200 °C top/bottom heat for approx. 30-35 minutes.

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