Stockfish Beet Casserole

1. divide the stockfish into pieces so that it fits into a large baking dish. Leave covered with water for at least two days, changing the water a few times.

2. boil cloves, thyme and bay leaves in enough water, cook the stockfish in it for 7-10 minutes. Next, remove the fish from the broth, cool and separate into pieces from the bones and skin. Put the fish aside.

Cover the potatoes with water and cook for 15-20 minutes.

Then pour off the water and rinse, peel the potatoes and cut into cubes. Remove the peel from the beet and cut into small cubes or thin slices. Remove the skin from the onion and cut it into cubes as well. Remove the skin from the garlic and chop finely.

4. Heat 20 g butter in a pan and sauté beet, onion and garlic. Extinguish with vinegar and 150 ml water, season with salt, pepper and dried thyme and cook for 20 minutes at low temperature with closed lid.

Preheat the electric stove to 200 degrees. Brush an ovenproof, shallow gratin dish with butter. Alternate layers of potatoes, beets and stockfish. Mix whipped cream and milk, season with salt, pepper and a good pinch of nutmeg and pour over the casserole. Knead the remaining butter with the breadcrumbs and spread evenly over the casserole. Bake in the oven for 20 minutes on the top rack until a crispy crust is formed.

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