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Latvian Fish and Potato Casserole
Zivju un KartupeÄŒu Sacepums
A simple yet delicious baked dish combining flaky white fish with tender potatoes and a creamy dill sauce, a comforting staple in Latvian homes.
ð§ ææ
- 500 g White fish fillets(such as cod, haddock, or pike-perch, cut into chunks)
- 600 g Potatoes(peeled and thinly sliced)
- 1 medium Onion(thinly sliced)
- 50 g Butter
- 2 tbsp All-purpose flour
- 400 ml Milk
- 3 tbsp Fresh dill(chopped)
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(or to taste)
- 2 tbsp Breadcrumbs(for topping (optional))
ðšâð³ äœãæ¹
- 1
Preheat oven to 190°C (375°F). Grease a medium baking dish.
- 2
Layer half of the sliced potatoes in the prepared baking dish. Top with the sliced onion and then the fish chunks.
- 3
In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute to form a roux.
- 4
Gradually whisk in the milk until the sauce is smooth and thickened. Stir in chopped dill, salt, and pepper.
- 5
Pour half of the dill sauce over the fish. Top with the remaining sliced potatoes and pour the rest of the sauce over them.
- 6
If using, sprinkle breadcrumbs evenly over the top.
- 7
Bake for 35-40 minutes, or until the potatoes are tender and the top is golden brown. The fish should be cooked through and flake easily.
- 8
Let the casserole rest for a few minutes before serving.
ð¡ ããã®ã³ã
- âEnsure the potato slices are thin and even for consistent cooking.
- âIf the top starts to brown too quickly, you can loosely cover the dish with foil.
- âUsing fresh dill is highly recommended for the best flavor.
âš ã¢ã¬ã³ãžã¢ã€ãã¢
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- Add a layer of cooked leeks or spinach between the fish and the top layer of potatoes.
- For a richer sauce, you can use a mix of milk and cream.