Fish Casserole with Dill Zucchini

For the fish casserole with dill zucchini, first peel the carrots and dice them very finely. Boil them in salted water until soft. In the meantime, grease ovenproof ramekins and preheat the oven to 150 °C.

Cut the fish fillets into very small cubes. Mix with egg white, whipped cream, brandy, lemon juice, nutmeg, salt and pepper and puree finely. Mix in the carrot cubes and pour the mixture into the prepared ramekins. Place in the oven for about half an hour.

Cut the zucchini into cubes and cook, covered, in a little salted water until soft. Pour off the excess water. Finely chop the dill. Mix all ingredients for the dill zucchini.

Turn out the fish casserole from the ramekins and serve with the dill zucchini. Serve the fish casserole with the dill zucchini.

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