300 g of sprats
8 medium potatoes
2 onions
3 tbsp of butter
200 g of champignons
2 tbsp of capers (small)
300 ml of light cream
3 tbsp of breadcrumbs
Peel and slice the potatoes and place them in boiling water for around 5 mins. Drain the water. Slice the onions and mushrooms and fry them in a pan. Rinse the sprats. Layer all of the ingredients in an oven dish, adding the capers between the layers, and season with salt. Pour over the cream, add the butter (in small knobs) and sprinkle with the breadcrumbs.
Bake until golden brown.
