Fish Nests
by Editorial Staff
This delicious recipe walks the waves of the Internet, and my friend caught it 2 years ago. A good recipe for fish nests is that each time you can make nests of different tastes, for example, changing a white loaf for a dark one or buying another fish. Experiment! This dish is difficult to spoil.
Ingredients
- Fish fillet, preferably white – 500 g
(I love pangasius because it is juicier; options are tilapia, cod, pike perch, pollock, pink salmon, etc.) - Baguette – 400-600 g
- Onions – 200 g (I take 1 onion and leek)
- Milk – about 500 ml
- Cheese – 150 g
- Mayonnaise – 30-50 g (to taste)
- Greens to taste
- Salt to taste
- Pepper to taste
- Spices (optional) – to taste
- Vegetable oil – for lubricating the mold
Directions
- Chop the onion, herbs, and fish in a blender (or finely chop). Add spices and salt.
- Grease the mold with vegetable oil.
- Cut the baguette across into pieces (2-3 cm wide), saturate with milk, squeeze a little, and put in a mold.
- In each piece of bread, make a depression and put the fish filling there (press down slightly with a spoon to make more of it). Grease a little with mayonnaise on top (I use it purely symbolically, but amateurs can put more).
- Bake fish nests for about 40 minutes at 180 degrees.
- Sprinkle the fish nests with grated cheese and bake for another 5-7 minutes to brown the cheese.
Enjoy your meal!
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