Fish Casserole with Mushroom Béchamel

Milk, Cod, Champignons, Egg, Onion, Hard cheese, Almond flour, Butter, Table salt, Black pepper

To boil: 8 min. Cool down: 5 min. Slice: 5 min. To boil: 8 min. Cool down: 5 min. Slice: 5 min. Heat on the stove: 5 min. Mix: 8 min. Boil: 2 min. To boil: 5 min. Cool down: 5 min. Mix: 8 min. Bake in the oven: 30 min.

Boil the cod (250 g) until cooked, cool it, and cut it into pieces. Boil the champignons (250 g), cool them, and slice them. Finely chop the onion (100 g).

Grease a dish with the butter (15 g), then add the fish, champignons, and onion.

Melt the remaining butter, add the almond flour (25 g), and stir. Gradually pour in the milk (400 g), bring the sauce to a boil, and cook it for 5 minutes, stirring constantly.

Cool the sauce for 5 minutes, add the eggs (150 g), table salt (3 g), and black pepper (1 g), and mix until smooth.

Pour the sauce over the ingredients, sprinkle with grated hard cheese (60 g), and bake at 190 °C for 30 minutes, until golden.