Fish Casserole with Mushrooms and Sour Cream Cheese Filling
by Editorial Staff
Delicate pollock and champignons are the perfect combinations. According to this recipe, fish and mushrooms with onions are pre-fried separately for flavor. Then everything is combined, poured with a sour cream-cheese mixture, and baked. Pouring makes the fish juicy and gives the casserole a rich, creamy texture and an appetizing golden-brown crust.
Cook: 50 minutes
Servings: 3
Ingredients
- Pollock (fillet) – 450 g
- Champignons – 200 g
- Hard cheese – 100 g
- Onions – 80 g (1 medium-sized)
- Egg – 1 pc.
- Sour cream – 150 ml
- Flour – 1.5 tbsp + for breading
- Salt to taste
- Ground black pepper – 0.25 teaspoon (to taste)
- Vegetable oil – 3 tbsp + for greasing the mold
Directions
- Peel and rinse onions, cut into small cubes. Wipe the champignons with a damp kitchen towel and freshen the slices on the legs. Cut the mushrooms into small pieces.
- Heat the pan and pour in 1 tablespoon. a spoonful of vegetable oil put onions and mushrooms. Fry for 4-5 minutes, stirring occasionally, over low heat.
- Cut the fish into small portions. Roll each piece of pollock in flour.
- Heat the remaining vegetable oil in a second pan and add the fish. Fry over high heat on each side for 2-3 minutes, until golden brown. Turn on the oven, let it heat up to 180 degrees.
- Send the sour cream into a bowl and beat the egg into it. Grate hard cheese on a fine grater and transfer to a bowl with sour cream and egg.
- Stir everything and add 1.5 tablespoon. tablespoons of flour. Stir everything until smooth.
- Grease a heat-resistant form with a little oil and put the fish on the bottom. Put mushrooms fried with onions on top of the fish, salt, and pepper. Pour everything with the prepared mixture.
- Bake fish and mushrooms in an oven preheated to 180 degrees for 25-30 minutes, until golden brown.
- You can serve fish casserole with mushrooms and sour cream cheese filling to the table both hot and cold. This is delicious!
Bon Appetit!
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