Potato Casserole with Fish
by Editorial Staff
Not a complicated, delicious dinner dish. For a festive option, you can take salmon fillet, then the potato casserole with fish will be not only tasty but also beautiful in the section. I took a pollock fillet. The fish is almost invisible, but it is felt well.
Ingredients
- Potatoes, boiled in their skins and peeled – 500 g
- Fillet of pollock or other fish – 450-500 g
- Small tomatoes – 7-8 pcs.
- Bulb onions – 3 pcs. (120 g)
- Vegetable oil – 3 tbsp
- Eggs – 2 pcs.
- Cream 10% – 150 ml
- Hard cheese – 100 g
- Salt
- Ground black pepper
- Basil dry
- Parsley – 2-3 sprigs
How to make fish and potato casserole:
Directions
- Cut the onion into quarters.
- Fry the onions in vegetable oil.
- Grate potatoes, season with salt, pepper and sprinkle with basil. Mix well. Dry the defrosted fillets with napkins and cut them into slices. Cut the tomatoes in half.
- It is not necessary to line the silicone baking dish with parchment. Put the grated potatoes in a mold and press them down a little. Then put fried onions on the potatoes. Then pollock fillet. Season the fish with salt and pepper. Lay the tomato halves with the cut down on the pollock. Then comes a layer of grated cheese. Beat eggs with cream, season with salt and pepper. Pour them into a mold and place a mold with fish and vegetables in an oven preheated to 180 degrees for 35-45 minutes. The cheese should be browned on top. Sprinkle the cooked potato and fish casserole with chopped parsley.
- Allow the casserole to cool slightly and remove it from the mold. Cut into pieces. You can prepare a fresh vegetable salad for the potato and fish casserole.
Enjoy your meal!
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