Fish Casserole in Egg and Milk Filling
by Editorial Staff
Fish baked in egg and milk filling is a tasty, fairly light, and satisfying dish for dinner or lunch. Preparing such a casserole is simple – fish fillet is baked with eggs and milk in the oven, and it turns out very tender and appetizing. This fish casserole can be served with a side dish or as a separate dish.
Servings: 5
Ingredients
- Hake fillet (or other sea fish) – 500 g
- Eggs – 3 pcs.
- Milk – 80 ml
- Water – 50-70 ml
- Flour – 20 g
- Butter – 20 g
- Salt – 0.5 teaspoon (to taste)
Directions
- We wash the fillet and remove the skin if any. Cut the fillets into medium slices.
- Pour water into the pan and bring to a boil. As soon as the water boils, put the fish there, add a little salt.
- Stirring, simmer the fish (without covering) for no more than 5 minutes.
- Break eggs into a bowl, add milk and salt.
- Mix everything with a whisk or mixer until smooth.
- Then add flour.
- Stir the egg mixture with flour.
- We turn on the oven, let it heat up to 200 degrees. Grease the baking dish well with butter. Leave the pieces of the remaining butter at the bottom of the mold.
- Put the fish in a mold and distribute it evenly.
- Pour the fish on top with an egg-milk mixture.
- We put the form in a preheated oven. We bake the fish in egg and milk filling for 20-30 minutes, until tender.
- Cut the finished fish casserole in egg-milk filling into pieces. We serve fish casserole hot, with a side dish or as an independent dish.
Enjoy your meal!
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