Name: Fenchel-Zander-Auflauf mit Blattspinat und Kartoffeln
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 4
Cuisine: German
Ingredients: 600 g Zanderfilet (ohne Haut); 500 g Kartoffeln (festkochend); 2 mittelgroße Fenchelknollen; 200 g frischer Blattspinat; 3 mittelgroße Tomaten; 1 Zwiebel; 2 Knoblauchzehen; 200 ml Sahne; 100 ml Milch; 2 EL Olivenöl; 1 EL Butter; 100 g geriebener Gouda oder Emmentaler; 1 TL Zitronensaft; Salz; Pfeffer; Muskatnuss (frisch gerieben); 1 TL Fenchelsamen (optional); frische Petersilie zum Garnieren

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