Editor's Fish Casserole

Ingredients for Editor's Fish Casserole

Instructions for Editor's Fish Casserole

To prepare the Editor's Fish Casserole recipe, please follow these instructions:

Bacon dice FRY in a little oil. Then FRY the onions in the fat from the bacon and easily finally cut fish fillets into strips. Now granted the following layered in a greased pan: Cod strips, tomatoes (minus the juice that is stored), peberen-that is cut into thin strips, mushrooms-there are halved, and finally the fried bacon cubes and the fried onion rings. Then stir the flour together with piskefløden, the juice from the tomatoes and salt and pepper to taste. This sauce is poured over the ingredients in the Pan and the Court are allowed to småsnurre over the fire for about 20 minutes. To the right is served fix the rice. Drinks after thirst ... and it is often great, if the Court is really spicy.