Baked Fish and Potato Gratin

1. 1 Hake filletpack 600 g ≈ $6.50 95 g
2. 2 Potatoes≈ $2.15 per kg 40 g
3. 3 Sour cream 15%pack 300 g ≈ $1.60 40 g
4. 4 Eggspack 10 pcs ≈ $1.89 0.5 pcs
5. 5 Soy sauce 25 ml
6. 6 Hard cheesepack 200 g ≈ $2.64 50 g
7. 7 Dillpack 50 g ≈ $1.80 5 g
8. 8 Sunflower oil 13 ml

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the hake¹ fillets, remove the backbone, and slice into strips

2. Peel the potatoes² and slice into rounds

3. Arrange the potato² slices in a baking dish

4. Place the fish strips over the potatoes², season with salt, and add spices

5. Whisk eggs⁴ with sour³ cream

6. Add soy sauce, a pinch of salt, and spices

7. Stir in finely chopped dill⁷ and grated hard⁶ cheese

In short

• In the planner this dish is cooked for two days: reheat on day two.