Smoked haddock casserole

Usually fish casseroles are prepared with a layer of mashed potatoes. We decided to reduce the amount of carbohydrates in this dish by adding healthy broccoli to the fish. And to give the casserole a crispy texture, sprinkle it with bread crumbs

Ingredients

• 1 small onion
• 500 ml milk
• 1 bay leaf
• 2 strips of lemon zest
• 250 g smoked haddock fillet
• 250 g cod or haddock fillets on the skin
• 300 g broccoli
• 50 g butter
• 3 tbsp. l. flour
• 1 tsp mustard
• 20 g of hard aromatic cheese
• salt, freshly ground black pepper
• For sprinkling:
• 2 slices of white bread
• 2 tbsp. l. grated cheese
• 1 tsp dried parsley

Directions

1. Preheat oven to 220 ° C. Prepare sprinkles. Crumble the bread into small crumbs, add grated cheese and dried parsley.
2. Peel the onion and cut into 4-6 pieces. Pour the milk into a saucepan and add the onion, bay leaf, and lemon zest. Place the smoked and raw fish, skin side down, in a saucepan of milk and simmer for 3 minutes. Remove the pan from heat, cover and let sit for 5 minutes.
3. Cut broccoli into small pieces and blanch in boiling water for 5 minutes. Throw in a colander and rinse with cold water.
4. Melt the butter in a saucepan, add flour and fry, stirring occasionally, for 2 minutes. Pour in the milk in which the fish was cooked and cook the sauce, stirring occasionally, for 5 minutes. At the end of cooking add mustard and grated cheese, season with salt and pepper.
5. Disassemble the fish into small pieces, remove the skin. Combine the fish and broccoli with the sauce and place in a baking dish. Sprinkle sprinkles on the casserole and place in the oven for 15–20 minutes.