Potato casserole with fish

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Ingredients

• 6–8 potatoes;
• salt - to taste;
• 500 g of any white fish fillet;
• ground black pepper - to taste;
• 1 tablespoon of lemon juice;
• 30 g butter;
• 1½ tablespoons flour;
• 400 ml of milk;
• a pinch of ground nutmeg;
• 100 g cream cheese;
• 1 onion;
• some vegetable oil;
  
  

Cooking

Boil the potatoes in salted water until soft. Cut the fillet into large pieces and place in a bowl. Add salt, pepper and lemon juice, mix and leave while you prepare the remaining ingredients.

Melt the butter in a saucepan or small saucepan. Pour the flour and, stirring, cook a couple of minutes. Continuing to stir, gradually pour in the milk. Add nutmeg and cream cheese and, while stirring, simmer the sauce until thick.

Cut the onion into thin half-rings, and boiled potatoes - into slices. Put the fish in a greased form. Spread onion, part of the sauce, potatoes and pour the remaining sauce on top. Place the casserole in a preheated 180 ° C oven for 30–35 minutes.

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