Fish Casserole with Spinach

Cauliflower, Tomato, 35% cream, Spinach, Pangasius, Haddock, Salmon, Shrimp, Egg, Onion, Olive oil, Garlic, Butter, Chili pepper, Ginger, Mustard seeds, Table salt, Fenugreek, Turmeric

Boil: 15 min. Fry: 8 min. Heat on the stove: 10 min. Slice: 15 min. Bake in the oven: 40 min.

Break the cauliflower (1200 g) into florets, boil it in salted water for 15 minutes until tender, and mash it. Stir in the butter (20 g) and half of the 35% cream (150 g).

Finely chop the chili pepper (10 g) and garlic (20 g), then sauté them in half of the olive oil (25 g) with the mustard seeds (5 g) for 8 minutes. Set some of the spiced oil aside for serving.

Chop the onion (100 g) and ginger (10 g), and sauté them in the remaining olive oil with the fenugreek (3 g) and turmeric (3 g). Pour in the remaining cream (150 g), add the spinach (250 g), and cook for 10 minutes.

Slice the tomatoes (400 g) and the boiled eggs (100 g). Cut the pangasius (180 g), haddock (150 g), salmon (150 g), and shrimp (100 g) into small pieces and season with table salt (5 g).

Pour the spinach sauce into a deep baking dish, add the tomatoes and eggs, arrange the fish and shrimp, and cover everything with the cauliflower mash. Bake at 180 °C for 40 minutes. Drizzle with the reserved garlic oil before serving.