Seelachsauflauf

Ingredients

• 600 gpollock fillets
• 400 gboiled potatoes — sliced
• 200 mlcream
• 100 gGruyère or Emmental — grated
• 1onion — sliced
• 1 tbspmustard
• 2 tbspbutter
• to tastefine sea salt and black pepper

Method

1. Begin by rinsing the 600 g pollock fillets under cold water to remove any surface impurities. Pat them dry thoroughly with paper towels to ensure they sear properly later. Set aside on a plate.
2. Peel and finely chop 1 onion. In a large skillet, melt 2 tbsp butter over medium heat. Add the chopped onion and sauté until it becomes translucent and fragrant, stirring occasionally to prevent burning.
3. While the onion is cooking, slice the 400 g of boiled potatoes into even rounds, about 1 cm thick. Once the onion is ready, remove the skillet from the heat and set it aside.
4. Preheat your oven to 180°C (356°F). In a baking dish, arrange the sliced potatoes in an even layer. Season them lightly with fine sea salt and black pepper to taste.
5. Return the skillet to medium heat and add the pollock fillets. Cook them for about 2-3 minutes on each side, just until they turn opaque and begin to flake easily with a fork. Remove from heat and place the fillets over the potato layer in the baking dish.
6. In a small bowl, mix 200 ml cream with 1 tbsp mustard. Pour this mixture evenly over the fish and potatoes in the baking dish. Grate 100 g of Gruyère or Emmental cheese and sprinkle it generously over the top.
7. Place the baking dish in the preheated oven and bake until the cheese is melted and golden brown, and the cream is bubbling around the edges. This should take about 15-20 minutes. Once done, remove from the oven and let it rest for a few minutes before serving.