Rainbow trout potato noodle casserole

The rainbow trout and potato-noodle casserole is a modern and rich fish dish in which a traditional oven casserole takes on a new texture thanks to the potato noodle. The dish combines succulent rainbow trout, creaminess and fresh flavors such as dill and garlic. An easy-to-prepare and tasty everyday meal.

Ingredients:

15 servings

2,000 KG Mestari potato noodles
0,750 KG Lagerblad Foods rainbow trout pieces (cooked, frozen)
0,200 KG onion cubes, frozen
0,020 KG garlic, fresh and crushed
0,400 KG zucchini cubes, frozen
0,040 KG dill, frozen
1,000 KG cooking cream
0,400 KG sour cream
0,015 KG lemon juice
0,024 KG salt
0,003 KG black pepper

Recommendation: thaw the rainbow trout pieces in the refrigerator a day before use.

Preparation:

Grease a 1/1 65 GN pan with baking spray. Place potato noodles, rainbow trout pieces, diced onion, garlic, zucchini and dill in the pan. Mix the ingredients thoroughly. In a separate bowl, mix the cooking cream, sour cream, lemon juice, salt and black pepper. Pour the liquid evenly into the GN pan. Bake in a 170°C oven for about 45-60 minutes, or until the surface is golden brown.

Serving tip: Serve the rainbow trout-potato noodle casserole with lime wedges and fresh dill.

Photo and recipe: Lagerblad Foods