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PREPARE 500 ml (.5 liter) fish stock. FILL a pan with water and bring to a boil. PEEL the carrots and celeriac, then dice the onion and garlic. MELT a knob of butter in a sauce pan and add in the diced onion.
COOK for a minute, then add in the garlic. AFTER 3 minutes, add in the fish stock and a splash of full fat milk. THICKEN the sauce while occasionally stirring. MEANWHILE cook the diced carrots and celeriac for 5 minutes in the boiling water, drain afterwards using a colander.
SLICE the salmon and coalfish into smaller pieces. ADD into the large bowl, then mix in the shrimp, carrots and celeriac. PRE-HEAT the oven to a temperature of 200 degrees Celsius or 390 degrees Fahrenheit.
FILL the small pans using the vegetable and fish mixture, then fill up to nearly the edge with the fish sauce. COVER the top using grated cheese.
BAKE the fish pans in the pre-heated oven on a temperature of 200 degrees Celsius or 390 degrees Fahrenheit in about 10 minutes time.
SERVE with pasta and a delicious salad. Enjoy your meal!