Fish Casserole with Spinach

Fish casserole is one of the delicacies from WG times, to which I later never dared to approach as carefree as I did then. Do I get the fish cooked properly in the casserole? Won’t the sauce be too thin? Isn’t the whole thing just boring with light fish, light vegetables and light sauce? Still, this dish buzzes through the culinary consciousness from time to time, and now it must be once again. The wife bought silver salmon and spinach while I was in Hamburg, from which such a casserole can be fabricated well…

I boil one pound of potatoes as jacket potatoes, then steam the leaves of one pound of spinach (so about half by weight) with one spring onion and two cloves of garlic and salt until the spinach has collapsed. I put it in a colander to drain and catch the liquid. Squeezed well, hopefully the spinach won’t drip too much in the casserole. Into the liquid I add a dash of white wine and half a cup of cream, a tablespoon of dandelion mustard and grate some pecorino into it. The sauce hasn’t really thickened yet, so I sprinkle in one tablespoon of instant flour - now I know why it’s called that. It can be stirred in without lumps.

Meanwhile, the potatoes are cooked and I layer the casserole in a small Jena glass mold - also still from WG times. First a layer of potatoes, then spinach, on top I sprinkle the leaves of four sprigs of mountain rosemary, then 350 g silver salmon in pieces, then some sauce, then spinach again, then potatoes again, nice and brick-like, then the rest of the sauce. The whole thing for 45 minutes at 180 ° in the oven.

The crust is already done…

And after serving, the casserole turns out as it should be - soft but with texture, no standout individual flavor but a wonderful blend of flavors, the fish not too hard and almost no excess sauce :) The WG says hello, we’ll be having this more often now!

Fish casserole with spinach and potatoes, in a glass dish, grilled sauce bechamel *** Translated with www.DeepL.com/Translator (free version) ***