Fish Chopsticks Potato Gratin

Fish Chopsticks Potato Gratin
Quantity Ingredient
400 g Potatoes
150 g Leeks
2 tbsp Sunflower Oil
300 g Fish Chopsticks
0,1 l Milk
2 tsp Cream horseradish
10 g Butter
50 g Gouda cheese

Fish chopsticks potato gratin is prepared with leek and refined with horseradish. For the potato gratin salt potatoes boil. Preheat oven to 200° C and grease a casserole dish lightly. Clean leek, rinse and cut into rings. Heat 1 tablespoon of oil in a pan. Steam the leek until soft and remove from the pan. Heat 1 tablespoon oil in a pan and fry the fish chopsticks until golden brown. Drain the potatoes, add the milk and crush with a potato masher. Round off potato puree with horseradish and butter and fill into the casserole dish. Spread the leek over the gratin and arrange the fish sticks on top. Sprinkle fish chopsticks potato gratin with finely grated Gouda and bake on the middle rack for 5 to 8 minutes.

Servings: 2, Difficulty: 
Preparation time: 45 minutes, Total duration: 45 minutes

All data per serving:
754 kcal
72 g
33 g
40 g

(C)opyright by Marions Kochbuch