Mimosa Casserole with Pollock

1. 1 Canned pink salmonpack 245 g ≈ $3.50 80 g
2. 2 Eggspack 10 pcs ≈ $1.93 2 pcs
3. 3 Potatoes≈ $2.19 per kg 80 g
4. 4 Carrots≈ $1.50 per kg 50 g
5. 5 Onions≈ $1.60 per kg 20 g
6. 6 Hard cheesepack 200 g ≈ $2.70 25 g
7. 7 Butterpack 180 g ≈ $1.58 10 g
8. 8 Mayonnaise 40 g
9. 9 Salt 2 g

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

Method

1. Chill the butter⁷ in the freezer for 20 minutes. Boil the potatoes³ and carrots⁴ in their skins until tender (20 minutes), cool, and peel. Hard⁶-boil the eggs² for 10 minutes.

2. Slice the onion⁵ into thin half-moons, salt, pour boiling water over it for 5 minutes, rinse with cold water, and drain well.

3. Grate the potatoes³, carrots⁴, cheese, and egg whites on a large grater. Grate the yolks separately on a fine grater.

4. Mash the pollock with a fork and drain the liquid.

5. Layer in this order, brushing each layer with mayonnaise: potatoes³, pollock, onion⁵, egg whites, carrots⁴, cheese, and grated frozen butter⁷.

6. Top with the egg yolks and refrigerate for 30 minutes.

In short

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