Hey everyone and welcome to my food blog!
Today I’m going to post a recipe of one of my favorite fish casserole dishes of all time.
Make about 5–6 dl béchamel sauce. ( use some muscat and pepper to get a good edge on the sauce you’re making.)
1 Box of caned fish balls
1 Spring onion ( chopped)
Pre-heat the oven to 225 degrees C. Take out a medium sized casserole dish and grease the dish with butter. Chop up the spring leak and put it in a bowl. Then you slice up the tomatoes and put them aside. Cut the fish balls sideways and place them on a plate.
Now, put a layer of fish balls, sprinkle some spring onions on top, then a layer of tomatoes, then start again and put a second layer( season with salt and pepper). Pour the bechamel sauce over, sprinkle with chives and top it off with a layer grated cheese on top. Put it in the oven for about 30 minutes and you’re ready to serve. Serve it up with some boiled potatoes. You can also use fish-spice mix or other spices you would love to use to get that little extra edge on your dish.
I hope you love this recipe as much as I do, and I hope to see you back here tomorrow for a new post!