Preparation
- Peel the potatoes, cut into bite-sized pieces and cook in plenty of salted water for 15-20 min. until al dente.
- Place the potatoes in a greased baking dish, arrange the Brussels sprouts on top, cover with the North Sea prawns and season with salt and pepper.
- Preheat the oven to 200°C top/bottom heat.
- Dice the onion and garlic clove into fine cubes.
- Melt the butter, sauté the onion and garlic clove in it until translucent, add the flour and mix well (light roux).
- Add the fish stock, white wine and vegetable stock to the roux and cook, stirring constantly, to make a creamy sauce.
- Beat the eggs, add to the sauce with a whisk, stirring constantly, and bring to the boil briefly.
- Remove the sauce from the heat, stir in the crème fraîche, dill and spices and pour into the casserole dish.
- Spread the cheese evenly on top, sprinkle with spelt crumbs and bake on the middle shelf for approx. 40-45 min.
