Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 500 g fish fillet (s), e.. cod, saithe, panasius
- 150 g sour cream, or soy cream, or lactose-free sour cream
- 150 g crabs
- 250 g mushrooms
- 1 red pepper (s)
- 500 g potato (s)
- 0.25 liter ¼ vegetable stock
- 2 tablespoon flour
- 2 tablespoon cornstarch
- Lemon juice
- salt and pepper
- dill
- oil
Print Recipe
Pin Recipe Instructions
- Drizzle the pieces of fish with lemon.
- Boil the potatoes for 20 minutes, then peel and cut into slices. Finely chop the mushrooms and peppers and sauté briefly in a little oil, season, pour in the stock and bring to the boil. Mix the sour cream with cornstarch, add and bring to the boil again briefly.
- Roll the fish in a mixture of flour and salt and fry for 2 minutes.
- Layer the vegetable and potato mixture in a baking dish and pour the sauce over them. Sprinkle with the shrimp and dill.
- The casserole comes at 200 degrees for 30 minutes in the oven or 17 minutes in the microwave with combination.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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