Fish casserole is a great everyday dish. Usually you have the ingredients at home, and it takes less than 20 minutes to make it. The sauce is based on creme fraiche, which you can easily make yourself. I buy frozen cod and let it thaw a bit before cooking it. The caviar really adds flavor and adds a touch of class to an otherwise ordinary meal.

Serves: 3

Ingredients

ImperialMetric

400 g of white fish. Use cod, saithe or pikeperch.
4 oz of leek (roughly one thin leek)
0.85 cups creme fraiche
0.2 cups caviar
0.5-1 tsp salt
0.5 tsp white pepper

400 grams of white fish. Use cod, saithe or pikeperch.
120 grams of leek (roughly one thin leek)
2 dl creme fraiche
0.5 dl caviar
0.5-1 tsp salt
0.5 tsp white pepper

Instructions

Take the cod out of the freezer and thaw it for two hours. Chop the leek by slicing it in half lengthways, then across. Fry it in butter in a frying pan. Chop the fish into 1 inch cubes. It doesn’t need to be fully thawed. Add the fish to the frying pan when the leek has softened a bit. Give the fish a bit of color, then add the caviar, creme fraiche, salt and pepper and let it simmer for 10 minutes, with a lid on. Serve with some green peas and rice or mashed potatoes.