Peto's Creamy Fish Casserole, Friendly Foods!

I'm quite a lucky woman, for so many reasons. One of those being, my husband is an incredible cook! He went to school for cooking here in Norway and worked in the Norwegian Seafood industry for 17 years, so he knows his way around the great fish & seafood this country provides.

We have a tradition in our house where Peto usually makes Sunday dinner. He usually makes a more traditional Norwegian meals since our everyday meals that I make, are our more "exotic" dishes, me being from New Orleans. Peto does like to come up with some creations of his own by putting his twist on a traditional dish. This Sunday he decided to do just that!

He had a beautiful loin of cod fish and planned on making a casserole. He wanted to boost the casserole with a bit of shellfish by also adding some small sea shrimp for their intense concentrated flavor.

And away we go!

500gr Cod filet

1 large leek, sliced and washed

2 medium carrots, peeled and sliced into strips

3dl sour cream

1.5dl cream

200gr small sea shrimp, in liquid

Salt and fresh ground pepper to taste

1 teaspoon Knorr Aromat Seasoning

1 teaspoon fish sauce

1 1/2 tablespoons all purpose flour

Chives for garnish (optional)

Cube the fish into big chunks and season well with your spices, salt, pepper & Aromat.

 

In a bowl, add cream, sour cream, flour and fish sauce and whisk well.

Heat your oven to 200C

To the baking dish, add a layer of carrots, leeks some cubes of fish and about a tablespoon of the shrimp. Make these layers until all ingredients are used, except for the remaining shrimp. You want to add most of them to the top at the very end of the cooking process.

The liquid from your shrimp is full of flavor, so you want to whisk about 2 tablespoons into your cream mixture and then pour it over the fish and vegetables. Sprinkle fresh black pepper and chives over the top and then place in the oven for 50 minutes.

Remove from the oven add the last of the shrimp and put back into the oven for 5 more minutes.

Voila!!

Serve while hot with boiled potatoes or steamed rice. The more traditional Norwegian way is with potatoes.

Now...

Go, eat!!

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