Cauliflower and Salmon Casserole
by Editorial Staff
Many people know that cauliflower is healthy. I offer you a recipe for cauliflower and redfish casserole, which turns out to be not only healthy but also very tasty. Creamy egg filling makes the cauliflower soft and juicy, and the “queen of fish” salmon gives the dish a special, unique taste.
Cook: 50 minutes
Servings: 4
Ingredients
- Cauliflower (frozen or fresh) – 300 g
- Salmon (fresh or slightly salted) – 200 g
- Cream (10%) – 150 ml
- Chicken eggs – 2 pcs.
- Salt – 1 pinch
- Nutmeg – 1/4 teaspoon
- Butter – for greasing the mold
Directions
- Dip the cabbage inflorescences in boiling water, boil, and cook for 5-7 minutes over low heat.
- Drain the cabbage in a colander and let it cool down. In the meantime, cook the fish, cut it into thin slices.
- Grease a baking dish with butter, layout the cabbage inflorescences. Distribute the fish between the inflorescences.
- Prepare the filling: Combine eggs, salt, nutmeg, and cream in a deep bowl.
- Pour the egg-cream sauce over the cabbage with fish. Place the cauliflower pan in the cream in the oven at 180 degrees for 25-30 minutes until the sauce sets.
- When the casserole is done, remove the baking dish from the oven and cool slightly.
- Serve the cabbage casserole with salmon directly on the baking dish.
Enjoy your meal!
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