ingredients

600 g broken cod fillets
800 g frozen vegetable julienne
500 g potatoes
2 cloves garlic chopped?
1 lemon juice
100 g grated emmental cheese?
4 large spoons. to s. thick cream with 3% fat
1/2 cuil. to c. nutmeg

Steps

Step 1

Cook the potatoes in field dress. Preheat the oven to 200 ° C (item 6). Mingle cream, lemon, nutmeg, salt, pepper.

2nd step

In a dish not too big but deep, mix julienne jelly, garlic, fish. Spread over half of the cream.

Step 3

Peel and mash the hot potatoes with half of the remaining cream. Cover the vegetables.

Step 4

Add the emmental, the rest of the cream, spread on the dish. Put in approx. 15 min: the dish should "sing" and the cheese brown.

tips

I note the whole thing by adding 1 big pinch of Espelette pepper in the cream.