Casserole with mashed potatoes, fish and vegetables in creamy sauce

Preheat the oven to 200 ° C. Let the fish thaw. Peel the potatoes and cut into equal pieces. Boil in a pan with water for 20 minutes. Drain and stamp with a little more than half of the olive oil, pepper and salt to a coarse puree.

In the meantime, cut the celery in thin loops. Peel the winter carrot, halve in length and cut into ½ cm slices. Remove a piece of the top and bottom of the fennel and cut into thin strips.

Heat the remaining oil in a stirring stir fry the vegetables with the thyme for 5 minutes. Put in the oven dish together with the whipped cream. Crumble the bouillon cube over it and scoop. Season with freshly ground pepper.

Cut the fish so that everyone has two pieces. Place between the vegetables and the deck with the mashed potatoes. Bake in the middle of the oven for 30 minutes until golden brown and done. Cover with aluminum foil if the mashed potatoes turn too dark.