Ostend-Style Fish Casserole

Name: Ostend-Style Fish Casserole
Prep time: 10 min
Total time: 10 min
Yield: 4 people
Cuisine: Belgian
Ingredients: 10 1/2 oz cod fillet, in chunks; 10 1/2 oz salmon fillet, in chunks; 7 oz firm white fish, in chunks; 5 oz small peeled shrimp; 5 oz cooked mussel meat; 1 leek, thinly sliced; 1 shallot, finely chopped; 2 tbsp butter; 1 1/4 cups fish stock; 2/3 cup dry white wine; 1 cup heavy cream; 1 egg yolk; 3/4 cup grated cheese; 1 tbsp lemon juice; 1 pinch nutmeg; 2 tbsp flat-leaf parsley, chopped; to taste black pepper; to taste salt; 1 3/4 lb mashed potatoes

2 weken geleden

My favorites

My meal plan

English | Bekijk dit recept in het Nederlands | Back to all recipes | Bekijk de Nederlandse receptenpagina

A creamy fish casserole in true Belgian brasserie style, filled with cod, salmon, shrimp and mussels in a white wine and leek sauce.

Serves: 4 people

Preparation time: 10 min

Ingredients

cod fillet, in chunks – 10 1/2 oz
salmon fillet, in chunks – 10 1/2 oz
firm white fish, in chunks – 7 oz
small peeled shrimp – 5 oz
cooked mussel meat – 5 oz
leek, thinly sliced – 1
shallot, finely chopped – 1
butter – 2 tbsp
fish stock – 1 1/4 cups
dry white wine – 2/3 cup
heavy cream – 1 cup
egg yolk – 1
grated cheese – 3/4 cup
lemon juice – 1 tbsp
nutmeg – 1 pinch
flat-leaf parsley, chopped – 2 tbsp
black pepper – to taste
salt – to taste
mashed potatoes – 1 3/4 lb

Method

1. Gently sauté the leek and shallot in the butter until soft without browning.
2. Add the fish stock and white wine, bring to a simmer, then add the cod, salmon and white fish. Poach for 3 to 4 minutes on low heat.
3. Stir in the shrimp, mussels and cream. Mix the egg yolk with a spoonful of hot sauce, return it to the pan, then season with lemon juice, nutmeg, salt and black pepper.
4. Spoon the mixture into an oven dish, scatter over the grated cheese and gratinate briefly under a hot grill until lightly golden. Finish with parsley and serve with mashed potatoes.