Potato casserole with fish

Ingredients

6–8 potatoes;
salt - to taste;
500 g of any white fish fillet;
ground black pepper - to taste;
1 tablespoon of lemon juice;
30 g butter;
1½ tablespoons flour;
400 ml of milk;
a pinch of ground nutmeg;
100 g cream cheese;
1 onion;
some vegetable oil;

Cooking

Boil the potatoes in salted water until soft. Cut the fillet into large pieces and place in a bowl. Add salt, pepper and lemon juice, mix and leave while you prepare the remaining ingredients.

Melt the butter in a saucepan or small saucepan. Pour the flour and, stirring, cook a couple of minutes. Continuing to stir, gradually pour in the milk. Add nutmeg and cream cheese and, while stirring, simmer the sauce until thick.

Cut the onion into thin half-rings, and boiled potatoes - into slices. Put the fish in a greased form. Spread onion, part of the sauce, potatoes and pour the remaining sauce on top. Place the casserole in a preheated 180 ° C oven for 30–35 minutes.

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