Today I would like to share with you a wonderful and very tasty recipe for fish casserole with vegetables and two types of cheese. This bright, appetizing and healthy dish will be a wonderful lunch or dinner for your family. This fish casserole can decorate any table - everyday or festive. If you don’t have much time to prepare, then all the prepared ingredients can be mixed rather than laid out in layers. And, adding an egg, bake it in the form of a pie or portioned muffins.
A small retreat
As a rule, when a dish such as a casserole with potatoes and fish is prepared in the oven, sea fish is usually used. It is known to have fewer bones, which is a plus. The variety doesn't really matter. Who likes what. As for potatoes, ideally, of course, it is best to take young tubers. But this condition is optional. In addition, remember that the classic recipe can always be slightly adjusted. According to your own taste, so to speak. And lastly, a casserole with potatoes and fish in the oven cooks quite quickly, so keep this in mind and do not miss the end of the process.
Potato casserole with fish and broccoli “Healthy”
Healthy vegetables are usually the first to be introduced into a small child's diet. This includes broccoli. But how often do adults eat it? No, but in vain, because it is very useful. This recipe will combine the benefits of it, fish, and potatoes. You will need to buy the following:
- Half a kilogram of fish fillet (white varieties);
- Half a kilogram of potatoes;
- Half a kilogram of broccoli;
- 200 gr. low-fat sour cream;
- A couple of chicken eggs;
- A couple of tsp. spicy mustard;
- 1 tsp freshly squeezed lemon juice;
- Salt and pepper.
Cooking method:
- First you need to cook the potatoes and broccoli until al dente - half cooked. To do this, potatoes are cut into slices, and broccoli is divided into inflorescences, and after boiling water, the first one is cooked for about 7 minutes, and the second (in the same saucepan and in the same liquid) for 5 minutes. At the end of boiling, they must be rinsed with cold water so that they do not cook due to the internal temperature.
- The fish should be prepared - cut into pieces, salt, pepper and add lemon juice. And let it sit for a while.
- In the meantime, let's prepare the sauce: you need to mix sour cream, mustard and eggs. The easiest way to do this is with a whisk.
- The components are laid out in layers in a pre-oiled form - first potatoes, and then fish and broccoli. But the last two components are not located one above the other, but alternately, in stripes. Then the whole thing is poured with sauce.
- Such a dish will not bake for long - only 15 minutes at an oven setting of 180 degrees.
This dish is very healthy, and it can even be called suitable for the definition of “proper nutrition.” And besides, it also looks very attractive due to those same strips of broccoli and fish. By the way, if you don’t like this cabbage, you can always replace it with regular peas. In this case, to prepare a potato casserole with fish and peas you will need not half a kilogram of broccoli, but a can of canned peas, otherwise the recipe will be identical.
Classic version
This will be the simplest pollock casserole. To prepare it, you will need to stock up on five hundred grams of fish (you definitely need fillet), three or four large potatoes, one hundred grams of hard cheese, mayonnaise and sour cream (100 g each), and one large onion.
The cooking process itself is simple. Potatoes should be cut into circles, the rest of the ingredients should be cut randomly. Salt and pepper. Then place all the products in layers in a mold that has been greased in advance. Moreover, there should be potatoes below and above. Then fill the future casserole with a mixture of sour cream and mayonnaise and put it in the oven for half an hour. Temperature: one hundred and eighty degrees. After time, sprinkle the casserole with cheese and leave in the oven for another ten minutes.
Cooking
We cut the fish again randomly, but in large pieces, but the potatoes will need to be grated (only on a coarse grater). Fry the mushrooms along with the chopped onions. Then we build the casserole. Place grated potatoes on the bottom, then fish, then mushrooms and onions. Sprinkle with dill. And then fill it with a mixture of eggs, flour and garlic. Well, we don’t need to remind you that we pepper and salt the food. Any housewife knows this without us. All. The casserole goes into the oven for the same time and at the same temperature as the first, classic one, so to speak.
Potato casserole with fish and mushrooms in the oven “Nedetskaya”
Do you know the difference between children's and adult gastrointestinal tracts? A child's stomach is capable of breaking down milk, while an adult no longer produces the enzymes that can so effectively absorb this product. But a child’s gastrointestinal tract cannot cope with mushrooms, vegetable, but still heavy food, but an adult can handle such food. Therefore, the casserole, which will be discussed below, should not be given to children. It will be useful for her:
- Half a kilogram of fish fillet;
- Half a kilogram of mushrooms (preferably, of course, proven forest mushrooms, but if not, oyster mushrooms or champignons will also do);
- A kilogram of potatoes;
- 2 medium-sized onions;
- Three chicken eggs;
- 50 ml. low-fat milk;
- 50 gr. butter;
- 50 ml. very heavy cream (25-30%).
Preparing this dish is also easy:
- First you need to make the base - special mashed potatoes. What makes it special? Now you'll find out. Boiled potatoes need to be crushed and then left to cool slightly. After cooling, add milk to the puree, pound again, and then stir in the egg and butter and cream. Cooling is necessary so that the egg white does not immediately curdle due to high temperature. After mixing in the remaining products, the mashed potatoes need to be beaten, but not with a masher, but with a whisk. Don't use a mixer! It will spoil the mashed potatoes, making them sticky and tasteless, despite all your tricks.
- Next comes the filling. The fillet (which, of course, must be boneless) is boiled until half cooked. The remaining two eggs and mushrooms are boiled (if you chose champignons, then you can skip this sub-item: they can be eaten raw, so subsequent baking will be enough; but you must boil wild mushrooms, and with the onion together - it will turn blue if among There is a poisonous mushroom in the forest's bounty.)
- It is best to mince mushrooms and fish. But you can simply chop the eggs. The onion needs to be cut smaller and fried. After this, the filling components are mixed, it is salted and peppered to your taste.
- All that remains is to put the ingredients in the mold: first the potato base, then the minced meat.
- And finally, the oven. The casserole needs to stand in it for 20 minutes at a temperature of about 200 degrees.
At the end of cooking, you can decorate this casserole to your taste: some people add cheese, others like to top it with mayonnaise...
In any case, potato casserole with fish is tasty, satisfying, and healthy. And at the same time it’s not difficult at all. Is not it? Then Bon Appetit!
Casserole with pike perch and potatoes
When talking about fish casserole, one cannot fail to mention pike perch, which is perfectly suited for this dish. And if it is fresh and not frozen, then the taste of the food will be simply excellent. So, we take pike perch fillet, onions and potatoes again in the same quantities. We will also need three juicy tomatoes. Plus cheese, one hundred and fifty grams, a packet of sour cream and two tablespoons (tablespoons) of soy sauce.
How to cook? Yes, very simple. Again we line the bottom of the mold with potatoes cut into circles, place tomatoes + onions on it, then large pieces of fish. The only caveat is that the pike perch must first be coated with soy sauce. Sprinkle our dish with cheese on top and pour plenty of sour cream. All. It's time to put the casserole in the oven. For an hour, at the same temperature - one hundred and eighty degrees.
Fish casserole with potatoes, recipe with photo:
1. First, let's prepare the base for our casserole. Boil the potatoes in advance without peeling them (it is best to do this the day before, as the vegetable must cool). Then we clean it and grate it on a coarse grater.
2. Having cut off the top layer of carrots, grate them using a grater, using the side with large cloves. Remove the husk from the onion and chop it finely. In a frying pan, after heating the vegetable oil well, fry the vegetables. It will take us 4-5 minutes for them to turn golden.
3. Mix grated potatoes with fried vegetables. Salt and pepper.
4. Place the resulting mass in a baking dish greased with butter and compact it (it is better to line the bottom with parchment, this will make the casserole easier to remove). The first layer (base) is ready!
5. For the second layer, fill the wheat bread with milk and leave for a few minutes. When the bread softens, squeeze it lightly.
6. Pass the fish fillet and bread through a meat grinder. Then season with spices (you can use a combined fish seasoning) and mix well.
7. Place the prepared mixture on the vegetable layer and level it.
8. For the third layer, grate the young zucchini (along with the skin and small seeds) on a coarse grater. Place it in cheesecloth and squeeze well to remove excess moisture.
9. Mix the squeezed zucchini with curd cheese (I used it with herbs). Season a little, since the cheese already contains a sufficient amount of spices.
10. Poke it onto the cheese and vegetable layer and level it.
11. Grate the hard cheese on a coarse grater and sprinkle it over the resulting workpiece.
12. Preheat the oven to 180 degrees. We put the casserole dish in it. After 40-45 minutes, the fish casserole with potatoes and zucchini is ready in the oven!
Bon appetit!!!!
Sincerely, Marina Mazhaeva.
Children's version
Fish should definitely be present in a child's diet. But you cannot offer a child a dish prepared using soy sauce, pepper or any other purely adult ingredients. But there is also a fish casserole option for them.
To prepare it, you need to mash half a kilogram of potatoes. Place half of it in a greased pan, put grated carrots on top, then fish. Then cover everything with the remaining puree. Make a sauce from two eggs and a glass of sour cream. Pour over the casserole. Cook for half an hour.
Potato casserole with minced fish “Tender”
The previous casserole recipes are far from traditional baking. And, for example, children often refuse these, preferring pies and pies. Then you can combine their passions and desire to make a potato and fish casserole into one, and create a dish that couldn’t be more similar to a classic pie. Prepare for him:
- 450 gr. minced fish (you can also fillet, only then you will have to roll it into minced meat yourself);
- 5 large potato tubers;
- 1 large carrot;
- 1 large onion;
- A tablespoon of flour (preferably wheat);
- A couple tablespoons of low-fat sour cream (10% if you find it, but 15% is possible);
- 50 ml. low-fat (0-1.5%) milk;
- 50 gr. hard cheese;
- 3 tbsp breadcrumbs for breading.
