Casserole with Fish
by Editorial Staff
Mullet baked with vegetables in a creamy sauce.
Servings: 4
Ingredients
- Mullet, fillet – 500 g
- Potatoes – 500 g
- Bulgarian pepper – 100 g
- Tomato – 100 g
- Carrots – 100 g
- Onions – 120 g
- Champignons – 100 g
- Garlic – 2 teeth
- Suluguni cheese – 100 g
- For refueling:
- Cream 10% – 250 g
- Soy sauce – 3 tablespoons
- Chicken egg – 1 pc.
- Garlic – 1 tooth
- Coriander – 1 teaspoon
- Pepper – 1 teaspoon
Directions
- Cut onions, carrots, peppers into strips. Mushrooms – optional.
- Fry everything together over maximum heat for 8 minutes, stirring often.
- Add chopped garlic and parsley, cook for a minute and remove from heat.
- Cut the potatoes into 0.5 cm circles. And fry them on both sides until golden brown.
- We cut the mullet into fillets, wash it, cut it into thin slices, at an angle of 45 degrees.
- Now the most important thing is refueling. The sauce that will power the whole dish. Mix the cream with garlic, soy sauce, parsley, black pepper, coriander, and a raw egg (so that the casserole keeps its shape after cutting into portions). In the absence of cream, you can use sour cream, but with the addition of honey or sugar, otherwise, it will sour.
- Putting together the casserole. Place the fried potatoes at the bottom of the mold. Add a little salt. Further layers of fish. Add a little salt. Then the vegetable mixture. Tomato mugs. Salt a little. Finish with a layer of fried potatoes and pour over the sauce.
- We send it to the oven, preheated to 240 degrees. When the sauce starts to boil, pour the cheese grated on a coarse grater. And then we cook until the cheese is blush.
Enjoy your meal!
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