Creamy fish casserole with chervil
Servings: 4 people
Ingredients
- 600 g Salmon and/or cod or other fish
- 400 ml Cream
- 500 ml Fish bouillon
- 4 pcs Garlic cloves
- 2 pcs Shallot onions
- 2 pcs Fennel
- 2 pcs Carrot
- 1 pcs Leek
- 10 g Fresh Chervil
- 4 tbsp Butter
- Salt and Pepper
Instructions
- Cut the fish in approx 1 x 3 cm thick pieces
- Finely chop the garlic and shallots
- Cut the Fennel in small cubes (remove the hard part in the middle)
- Peal and cut the carrots in small cubes
- Cut the leek in 4 lenghtwise and then cut in finely
- Finely chop the Chervil
- Heat the butter in a casserole on a medium/low heat
- Cook the Shallot and garlic for around 5 minutes
- Turn the heat up to middle/high and add the fennel, carrots and leek and keep cooking for another 7-8 minutes
- Add Salt and Pepper
- Add the Fish bouillon and the cream and let it cook for 10-15 minutes. Check the firmness you want in your vegetables.
- Add the fish just before to serve as it only needs a couple of minutes to cook
- Serve with the Chervil drizzled on top
Notes
This casserole can be served with rice, potatoes or with fresh bread.
If you find the sauce to be too thin you can mix a little bit of maïsenna with water and mix it in the sauce and cook for another 2 minutes. You should do this before adding the fish.