Fish casserole: the best recipes and cooking features

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

As a rule, for the preparation of casseroles, it is recommended to use products that have a more or less uniform consistency. Usually minced meat or chicken is used in combination with finely chopped vegetables. But modern housewives who want to diversify their home menu have come up with several alternative options. One of them was a fish casserole in the oven. You will learn the recipes for this tasty and he althy dish from today's article.

General recommendations

This simple casserole is suitable for just about any fish you have in your fridge. It can be both marine and freshwater. The only thing to pay attention to is the number of bones.

The fatter the main ingredient, the less oil will have to be used in the cooking process. As for potatoes, it can also be anything. Those who want to shorten the baking time should chooseyoung tubers. This dish is good because for its preparation you can take not only raw potatoes, cut into thin circles, but also pre-made mashed potatoes.

To make your casserole with fish as he althy as possible, you can add various vegetables to it. You can serve the finished dish with all kinds of sauces and salads. Some chefs make this dish not with traditional fillet or minced meat, but with canned food. Many additionally prepare the filling from tomato sauce.

Classic Component List

Many of us are familiar with the taste of this dish since childhood. To prepare it, you should stock up on all the necessary products in advance. Your kitchen should have:

• 400 grams of cod fillet or any other marine fish.
• One carrot.
• 70-80 milliliters of milk.
• One egg.
• 20 grams of butter.
• A tablespoon of flour.
• S alt.

The amount of the last component depends solely on the personal taste preferences of the cook and his family.

Process Description

To make a fragrant fish casserole that tastes like the one served in kindergarten, you need to strictly follow the recommended proportions of ingredients.

Pre-cut fillet is placed in a frying pan filled with a small amount of drinking water, finely grated is spread on top in an even layercarrots and stew until the liquid has completely evaporated. As a rule, this process takes no more than a quarter of an hour.

After this time, the contents of the pan are crushed with a blender or passed through a meat grinder. Raw egg yolk is added to the resulting puree, and the protein is whipped into a fluffy foam.

Pour milk or cream into a saucepan, add flour and boil, stirring constantly so that no lumps appear. A minute before removing from the stove, butter is sent to the filling. After that, the contents of the saucepan are poured onto the fish, s alted, mixed until a homogeneous mass is obtained and the protein foam is gently driven.

The resulting minced meat is laid out in a baking dish, previously greased with butter or vegetable oil. It is important that the height of the layer is no more than three centimeters. Usually this dish is prepared in a water or steam bath. But if you want to get a golden crust, then the form can be sent for half an hour in the oven, heated to 200 degrees.

Rice fish casserole in the oven: product list

It should be noted that the dish prepared according to this recipe has a delicate taste and pleasant aroma. It is liked by everyone without exception. Both adults and children eat it with the same appetite. To make a he althy casserole, you need to purchase all the necessary products in advance. You should have:

• Half a cup of rice.
• 400 grams of any sea fish fillet.
• Two tomatoes.
• One egg.
• Table spoon of lemonjuice.

Among other things, the list of ingredients should be supplemented with a small amount of sunflower oil, a bunch of fresh herbs, s alt, black pepper, basil or oregano.

Cooking technology

First, pre-washed rice is boiled. To do this, a glass of water is boiled in a cauldron and half the volume of cereals and a little s alt are sent there. After fifteen minutes, the dishes are removed from the heat and left to steam.

To make a tasty and he althy fish casserole, the fillet is cut into small pieces, s alted, sprinkled with lemon juice, sprinkled with dried basil and ground pepper. All mix well and combine with boiled rice. It is important that the fillet remains in whole pieces, and does not turn into gruel. After that, finely chopped greens are sent to the minced meat and gently mixed again.

The rice-fish mass is laid out in a mold greased with vegetable oil, lightly tamped and leveled. Thinly sliced \u200b\u200bcircles of tomatoes are hindered from above and an egg is poured, beaten in advance with a little s alt. The container is sent to the oven and baked for half an hour at a temperature of 200 degrees. Cooking time can be up to forty minutes. In this case, a lot depends on the characteristics of the oven and the height of the form.

Oven fish and potato casserole: food set

This is a simple but very tasty dish that cooks very quickly. It does not require anyexotic ingredients. All products can be easily purchased at the nearest supermarket. Before starting the process, it is important to make sure that your kitchen has:

• Kilogram of potatoes.
• Fillet of sea fish.
• 1, 25 cups of milk.
• Two eggs.
• Onion.

To make a really tasty and nutritious potato casserole with fish in the oven, hard cheese, dill, butter, s alt and spices should be added to the above list.

Action algorithm

Pre-peeled and washed potatoes are cut into circles and lightly boiled in s alted water. Fillets are placed in a frying pan, poured with milk, covered with a lid and stewed for about seven minutes. The skin is removed from the finished fish and divided into small pieces.

Potatoes are spread in a greased form, chopped fillets and onions are placed on it. Layers are alternated until the container is filled, not forgetting to lightly add s alt and pepper the products.

To prepare the gravy, pre-beaten eggs are combined with spices and milk, in which the fillet was cooked. Everything is thoroughly mixed and sent to the form in which the future casserole with fish and potatoes is placed. Hard cheese is rubbed on top and all this is sent to the oven, heated to two hundred degrees. After about half an hour, the dish can be served at the table. It is equally delicious both hot and cold.

Recipe in a slow cooker: a set of components

It should be noted that the following amount of products produces five servings of the finished dish. It has a delicate texture, and its taste is very similar to a pie. Having figured out how a hearty and he althy fish and potato casserole is prepared in the oven, you can try to master the option using a slow cooker. Before starting the process, you should make sure that your kitchen has:

• A pound of any white fish fillet.
• 200 milliliters of milk.
• Three potatoes.
• 300 grams of white bread.
• Two medium carrots.
• One egg.

This list should be expanded to include a small amount of vegetable oil, a bunch of dill, pepper and s alt.

Technology description

To get not just nutritious, but also he althy fish and potato casserole, you should first deal with vegetables. They are washed, peeled, cut into small pieces, sent to the multicooker bowl, turn on the “Extinguishing” mode and leave for a quarter of an hour. After this time, the finished products are thrown into a colander so that excess liquid is drained from them.

Then boiled vegetables are grated and divided into two equal parts. Bread is crumbled into pieces, poured with milk and squeezed. The washed fillet is passed through a meat grinder so that it turns into a puree. It is combined with bread soaked in milk, s alt and pepper.

At the bottom of the multicooker bowl, greased with vegetable oil, one half is laid in layersvegetables, minced fish and bread and the remains of a potato-carrot mass. Top everything with a pre-beaten egg, cover with a lid and activate the “Multi-cook” mode, setting the temperature to 110 degrees. After half an hour, the casserole with fish and vegetables is completely ready to eat.

This dish is interesting because its taste changes depending on the ingredients added to it. If desired, such a casserole can be cooked with mushrooms, seaweed or green peas.