Fish & spinach cake

Total time: 1hr 10m
Preparation Time: 35m

For 4 people

Nutritional Information

Contains 468 Kcal, 30g Protein, 26g Carbohydrates, 26g Fat


  • Spinach & potato layer
  • 4 eggs
  • 2 tbsp white flour
  • 0.5 dl milk
  • 1.5 tsp salt
  • a little pepper
  • a little nutmeg
  • 600 g boiled potatoes
  • 400 g frozen leaf spinach, slightly defrosted, firmly squeezed, roughly chopped
  • Fish
  • a little paprika
  • 400 g plaice fillets (MSC)
  • a little pepper
  • 0.5 tsp salt
  • Sauce
  • 200 g crème fraîche
  • 0.5 bunch chervil or flat-leaf parsley, finely chopped
  • salt and pepper to taste
  • Utensils
  • One loaf tin (approx. 28 cm), lined with baking paper

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  • Spinach & potato layer

    Whisk together the eggs, milk and flour in a large bowl, season. Grate the potatoes directly into the egg mixture using a roesti grater, mix in the spinach.
  • Fish

    Season the fish fillets. Spread one third of the potato & spinach mixture over the base of the loaf tin. Place half of the fish fillets on top. Cover with the second third of the potato & spinach mixture. Arrange the remaining fish fillets on top, cover with the remaining potato & spinach mixture, press the mixture down firmly.
  • To bake

    Approx. 35 mins. in the centre of an oven preheated to 220°C.
  • Sauce

    Mix the crème fraîche with the chervil, season. Remove the fish cake from the tin together with the baking paper, cut into approx. 2 cm slices, serve with the sauce.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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