Ingredients: 1 kg fish fillet (Sole or pangasius) unfrozen, 1 kg (3-4) potatoes 2 teaspoons of powder stock, 7 tablespoons of olive oil 6 tablespoons of flour 1 liter organic oat drink Riso Scotti, 3/4 cup (200 ml) cooking cream Halta (Cucina) Some breadcrumbs Salt, Pepper
Execution Peel potatoes and cut into slices. Pour plenty of water in a saucepan and, when boiled, put in one teaspoon of powder stock and salt. Next, put the potatoes in and boil for 10 minutes. Then strain and wipe them with kitchen roll. Preheat the oven to 180 ° C. Grease a pan of 28 x 22 cm and cover the bottom with a layer of potatoes. Salt and pepper them and place the fish over it. Put salt and pepper and layer the remaining potatoes, which you also put salt and pepper on. Next, prepare the cream: In a small saucepan, pour the olive oil and, once its hot, add the flour. Stir quickly to avoid clumps. Then pour the organic oat drink, salt, pepper and one teaspoon of stock and continue stirring. Once the cream has thickened, pour the vegetable cream and stir. Allow to boil for 1-2 minutes and spread over the potatoes. Sprinkle with a little breadcrumb and bake in the preheated oven for 35-40 minutes or until the surface is brown.