A classic Belgian dish that combines the rich flavours of several kinds of fish with a creamy sauce and a crunchy gratin topping. Traditionally served with smooth mashed potatoes and finished with fresh brown shrimp.
Ostend fish casserole
Region: Ostend
Ostend fish casserole
Region: Ostend
Method
01
Prepare the fish
Using frozen fish? Let the fillets thaw first. Cut them into cubes.
02
Make the mash
Peel the potatoes and boil them until tender in salted water. Drain and mash with the butter and milk to a smooth mash. Season with nutmeg, pepper and salt. Leave to cool and spoon into a piping bag.
03
Vegetables and sauce
Cut the carrots and leek into fine julienne. Sweat them in a pan with a little butter and season with pepper and salt. Deglaze with the white wine, add the crumbled fish stock cube and 100 ml of water. Stir in the cream and simmer gently until the carrot is al dente.
04
Fill the dishes
Preheat the oven to 180 °C. Grease four small ovenproof dishes with butter. Place the fish cubes in the middle, pipe the mashed potato around the edge, spoon the stewed vegetables with sauce over the fish and sprinkle with the grated cheese.
05
Bake and finish
Bake for 20–25 minutes in the oven until the cheese is nicely gratinated. Take out of the oven, sprinkle with the brown shrimp and serve immediately.
Tips & notes
A julienne slicer makes cutting the carrot and leek a piece of cake. Lovely with a glass of the same dry white wine. Best fresh; keep leftovers in the fridge for a maximum of 1 day and reheat them until piping hot.
Variations
- Add 100 g of mussels or scallops for a more luxurious “catch of the day” version.
- Replace the cheese gratin layer with breadcrumbs and parsley for a lighter crust.
Contains:
Gluten
Milk
Fish
Crustaceans
Sulphites
Serve with
| Calories | 703 kcal |
|---|---|
| Protein | 40 g |
| Carbohydrates | 46 g |
| Fat | 37 g |
| Fibre | 6 g |
Estimated values, calculated from standard nutritional values per ingredient.
