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Casserole with red fish and potatoes. Casserole with minced fish and potatoes Potato casserole with fish recipe

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

A product with great benefits and a vitamin composition is fish, which everyone should eat. To diversify the diet of an adult and a child, you can prepare a casserole from fish fillets of river or marine species. As a result of baking, the products do not lose their benefits, retain their vitamin composition and turn out to be soft. A delicious meal guaranteed!

How to make fish casserole

If children do not like clean fish (fried, stewed or boiled), then mothers and housewives will come to the rescue of cooking fish casserole. Such a dish will also be liked by observers. diet food, because it is low in calories, has medicinal property, has a vitamin and mineral composition, is easily digested. To enrich the dish, vegetables, cereals, potatoes or mushrooms are added to the fish. You can use any fish: river, sea, oily or dry. If frozen meat is taken, then before cooking it is thawed until soft.

How to make a fish casserole: You need to prepare the food first. It is better to use fish fillets or canned fish, so as not to clean the product from unnecessary parts. The meat is cut into small pieces, other products are similarly chopped: vegetables, mushrooms, potatoes. The cheese is finely rubbed, the filling is prepared from dairy products and spices. It remains to put these components in a high-temperature-resistant form and cook them baked in the oven or steam in a multicooker.

In the oven

A common cooking option is fish casserole in the oven. For her, the products are cut into small oblong pieces, fit into a mold. You can pre-fry the fish (marinate salmon in lemon and oregano, mix with beans) or use raw meat. The fillet is transferred to a baking dish, oiled with oil, sprinkled with vegetables or rice, cheese, simmer for about half an hour at 180 degrees. When serving, you can add lemon and dill to the dish.

In a multicooker

The easiest to perform is considered to be a fish casserole in a slow cooker, which turns out with a soft, delicate consistency. Using the device will allow you to make dishes according to Dukan, so that those who are losing weight can eat tasty and without putting off extra pounds. In a slow cooker, there is an opportunity to cook a casserole from fish cut into pieces or twisted through a meat grinder. All prepared products are put into a bowl, flavored with vegetables and spices, stewed with the "Baking" or "Steam cooking" program for 40-50 minutes.

Fish casserole recipe

How to cook a fish casserole is useful for every cook. This will help the recipe for a casserole with fish, which will explain step by step all the stages, from preparing products to serving. Delicious dishes easy to do - you can start with simple technologies like using minced meat with vegetables or mushrooms, gradually complicating it using dips and sauces. Homemade recipe casseroles of fish with potatoes or rice will become a specialty for many chefs, will surprise the guests and friends.

With potatoes in the oven

  • Cooking time: 1 hour.
  • Servings Per Container: 6 Persons.
  • Calorie content: 157 kcal.
  • Purpose: for lunch.
  • Cuisine: author's.

Oven-made potato fish casserole is a popular recipe. It is prepared by many housewives to please family members with delicious hearty dish... The fish goes well with potatoes, creating a pleasant baked crust of grated cheese and cream. The latter can be replaced with milk or sour cream, seasoned with black pepper or thyme.

Ingredients:

  • fish fillet - 0.6 kg;
  • potatoes - 10 pcs.;
  • onions - 2 pcs.;
  • mayonnaise - 0.15 l;
  • cream - 75 ml;
  • cheese - 50 g;
  • vegetable oil - 15 ml.

Cooking method:

  1. Place potato circles on the oiled bottom of the mold, on top - pieces of fish, onion half rings.
  2. Salt, repeat layers.
  3. Pour in the mixture of mayonnaise and cream, cook for half an hour in the oven at 180 degrees.
  4. Sprinkle with grated cheese, keep for a couple of minutes until the crust is browned.
  5. Serve with pasta and garlic-based gravy.

Minced fish

  • Cooking time: 1 hour.
  • Servings Per Container: 4 Persons.
  • Calorie content: 129 kcal.
  • Purpose: for dinner.
  • Cuisine: author's.
  • Complexity of preparation: medium.

Casserole with minced fish counts classic dish, which is served in many children's institutions. This recipe will help you make a flavorful dish flavored with a generous serving of onions. Serve the dish warm as a light dinner for an adult or child, or use it cold as a quick snack during lunch break or school recess. In both versions, the casserole is delicious.

Ingredients:

Cooking method:

  1. Boil rice until half cooked, combine with cheese shavings.
  2. Cut the onion into cubes, fry until golden brown, mix with minced meat, salt and pepper.
  3. Fold half of the rice, fish filling into a baking dish, cover with cereals. Sprinkle the surface with cheese, cover with milk.
  4. Cook for 40 minutes at 180 degrees. Serve with sour cream or cream sauce.
  5. Milk can be replaced with cream or sour cream combined with water.

Like in kindergarten

  • Cooking time: 1 hour.
  • Servings Per Container: 3 Persons.
  • Calorie content: 122 kcal.
  • Purpose: for lunch.
  • Cuisine: author's.
  • Complexity of preparation: medium.

Delicious fish casserole as in kindergarten it turns out if you mix fish fillets with milk sauce and bake in the oven. This delicacy is rich in composition, contains a lot of useful protein, fluoride and iodine, therefore it is indispensable for the child's body. Adults may also like the kindergarten treat, it is easy and fast to digest and does not contain many calories - a great option for losing weight.

Ingredients:

  • fish fillet - 0.3 kg;
  • milk - half a glass;
  • flour - 20 g;
  • eggs - 1 pc.;
  • butter - 10 g;
  • breadcrumbs- 30 g.

Cooking method:

  1. Cook the fillet in salted water, six minutes is enough.
  2. Make the sauce: dry flour in a dry frying pan until creamy, pour boiled milk and add butter. Stirring constantly, let the butter melt and turn off the heat.
  3. Fold the fish into a baking dish, soften with a fork, pour in the beaten egg and milk sauce, repeat layers.
  4. Sprinkle with breadcrumbs on top, send to bake for 20 minutes at 180 degrees.
  5. Serve with porridge or vegetable slices.

With cheese

  • Cooking time: half an hour.
  • Servings Per Container: 6 Persons.
  • Calorie content: 186 kcal.
  • Purpose: for dinner.
  • Cuisine: author's.
  • Complexity of preparation: medium.

Fish casserole with cheese and bacon will be a bright dinner for big family, distinguished by a pleasant rich aroma and special taste. The recipe involves the use of dry white wine to add special sophistication to the dish, but it is quite possible to do without it. It is better to use sea fish for cooking - pollock, cod or hake are suitable.

Ingredients:

  • seasoning for fish dishes- 10 g;
  • fish fillet - 0.8 kg;
  • dry white wine - half a glass;
  • bacon - 50 g;
  • cheese - 100 g;
  • bread crumbs - 100 g;
  • dill - 40 g;
  • butter - 20 g.

Cooking method:

  1. Cut the fish into large pieces, transfer to an oiled dish, cover with wine and sprinkle with seasoning.
  2. Fry thin strips of bacon in a pan for three minutes, mix with breadcrumbs, grated cheese, chopped dill. Place the resulting mass on the fillets.
  3. Bake for 20 minutes at 200 ° C. Serve with sun-dried tomatoes.

With rice

  • Cooking time: 1 hour.
  • Servings Per Container: 7 Persons.
  • Calorie content: 158 kcal.
  • Purpose: for lunch.
  • Cuisine: author's.
  • Complexity of preparation: medium.

Fish casserole with rice is pleasant delicate taste from simple fried fillet with boiled cereals. The recipe will step by step help cooks make an appetizing dish easily, without the need to use certain skills. Fish and rice casserole turns out to be fragrant, satisfying and perfectly satisfying hunger. Ideal for lunch or dinner.

Ingredients:

  • fish fillet - half a kilo;
  • rice - 0.3 kg;
  • cheese - 150 g;
  • lemon - half of the fruit;
  • cream - a glass.

Cooking method:

  1. Wash the rice, cook in salted water until half cooked, cool.
  2. Finely grate the cheese, mix a third of the mass with rice.
  3. Cut the fish fillet into slices, squeeze the lemon juice onto it, sprinkle with salt and pepper.
  4. Put half of the cheese and rice mass, all the fish on the bottom of the baking dish, cover with the first mixture. Drizzle with cream, sprinkle with the rest of the cheese shavings.
  5. Bake for 40 minutes at 180 ° C.
  6. Garnish with chopped herbs, cut into portions, serve with spicy filling.

With vegetables

  • Cooking time: 1.5 hours.
  • Servings Per Container: 6 Persons.
  • Calorie content: 159 kcal.
  • Purpose: for dinner.
  • Cuisine: author's.
  • Complexity of preparation: medium.

Fish casserole with vegetables in the oven is different pleasant light taste, attractive smell. For its production, it is better to take pollock or pike perch fillets, it will turn out to be more appetizing. Potatoes and carrots are used as additions; if desired, it is possible to add onion, Red bell pepper or brussels sprouts... Pouring with eggs makes the dish especially bright and satisfying.

Ingredients:

  • fish fillet - 0.6 kg;
  • carrots - 2 pcs.;
  • onion - 1 pc.;
  • potatoes - 3 pcs.;
  • eggs - 1 pc.;
  • milk - 50 ml;
  • bread - 4 pieces.

Cooking method:

  1. Rinse vegetables, boil in a uniform, cool, peel, grate coarsely.
  2. Crumble the bread, fill it with milk, squeeze.
  3. Rinse the fish, dry it, grind it with a blender, add bread.
  4. Chop the onion, fry until transparent, mix with carrots, divide in half.
  5. Fold half the vegetables, minced fish, the other half of the onion-carrot mass with potatoes into a mold.
  6. Spread a beaten egg over the top of the casserole and bake at 180 ° C for 40 minutes.
  7. There is an option to use foil, sprinkle the finished dish with grated cheese. Serve with fresh tomatoes, cucumbers.

Fish fillet

  • Cooking time: 1 hour.
  • Servings Per Container: 2 Persons.
  • Calorie content: 145 kcal.
  • Purpose: for lunch.
  • Cuisine: author's.
  • Complexity of preparation: medium.

Pollock fillet casserole can be called one of the most affordable for all housewives, because this fish is inexpensive, but tastes in no way inferior to expensive species. How to cook an appetizing dish, the following recipe with a photo will tell you. The result is a low-fat delicate delicacy that perfectly harmonizes with the addition of potatoes and filling on a sour cream-egg basis.

Ingredients:

  • pollock fillet - 250 g;
  • potatoes - 3 pcs.;
  • parsley - a bunch;
  • sour cream - 50 ml;
  • eggs - 3 pcs.;
  • onion - 1 pc.;
  • carrots - 1 pc.;
  • vegetable oil - 15 ml.

Cooking method:

  1. Cut the potatoes into pieces, boil for seven minutes in salted water, cool.
  2. Coarsely chop the onion, sauté until transparent, mix with chopped parsley.
  3. Coarsely grate the carrots, fry if desired.
  4. Cut pollock into strips, salt.
  5. Beat eggs with a fork with sour cream and spices.
  6. Fold a part of potatoes, carrots, fish, fried onions with herbs into a mold, pour over the egg mass.
  7. Bake for 30 minutes at 180 degrees. Serve with pickled mushrooms, pickles.

With canned fish

  • Cooking time: 1 hour.
  • Servings Per Container: 4 Persons.
  • Calorie content: 168 kcal.
  • Purpose: for dinner.
  • Cuisine: author's.
  • Complexity of preparation: medium.

The canned fish casserole is a quick and easy meal for many family members. It is possible to use any kind for its preparation: mackerel, tuna or sardines, the main thing is that the base is oil, and not tomato sauce... The casserole will turn out tasty and rich, with a pleasant recognizable aroma. If desired, it is supplemented with fried onions, boiled egg, fresh herbs with mushrooms.

Ingredients:

  • potatoes - 5 pcs.;
  • onion - 1 pc.;
  • canned fish- jar;
  • eggs - 2 pcs.;
  • cheese - 0.15 kg;
  • milk - 50 ml.

Cooking method:

  1. Cut the onion into small cubes, grate the cheese, boil the egg and potatoes.
  2. Fry the onion in oil until transparent, stirring occasionally.
  3. Drain the oil from the canned food, soften the contents with a fork, mix with fried onions, coarsely grated egg.
  4. Soften boiled potatoes with a crush, pour in warm milk, stir until mashed potatoes, beat in a raw egg.
  5. Grease the bottom of the baking dish with oil, transfer half of the mashed potatoes, all the fish, cover with the second part of the potato mass. Sprinkle with grated cheese.
  6. Bake for 20 minutes at 200 degrees.

With cabbage

  • Cooking time: 1 hour.
  • Servings Per Container: 5 Persons.
  • Calorie content: 154 kcal.
  • Purpose: for lunch.
  • Cuisine: author's.
  • Complexity of preparation: medium.

Fish casserole with cauliflower is best obtained when they take white meat for it - tilapia, hake or cod. So the delicacy will be distinguished by a pleasant combination of fish fillet and green cabbage colors. Unusual notes of taste and smell to the dish are given by the original filling with butter, Dijon mustard and grated cheese with sour cream. Cook it quickly, and the result will delight the whole family, without exception.

Ingredients:

  • cauliflower - 0.75 kg;
  • fish fillet - 750 g;
  • onion - 1 pc.;
  • butter - 50 g;
  • sour cream - 40 ml;
  • cheese - 75 g;
  • bread crumbs - 50 g;
  • sunflower oil - 45 ml;
  • Dijon mustard - 35 ml.

Cooking method:

  1. Wash the cauliflower, divide into inflorescences, pour in salted boiling water, boil for 15 minutes. Purée with a blender, cook for four minutes.
  2. Add part butter, sour cream, mustard, salt.
  3. Fry the fish fillets separately, add the chopped onion after two minutes, cook for four minutes. Mash the fish with a fork, salt, season with mustard, warm up.
  4. In an oiled baking dish, put the fish, cabbage puree, sprinkle with breadcrumbs, grated cheese. Drizzle with oil, bake at 180 degrees for 20 minutes. Serve with parsley or basil.

With mashed potatoes

  • Cooking time: 1 hour.
  • Servings Per Container: 6 Persons.
  • Calorie content: 184 kcal.
  • Purpose: for dinner.
  • Cuisine: author's.
  • Complexity of preparation: medium.

Fish casserole with mashed potatoes will help out the hostess if there is little time left for cooking, and you want to surprise your family with a delicious hearty dish. It is easiest to use minced fish for its manufacture, perfectly in harmony with frying from carrots and spicy-hot onions, pouring from sour cream-flour sauce with herbs. The taste and aroma of the delicacy are given by grated cheese.

Ingredients:

  • carrots - 1 pc.;
  • minced fish - 450 g;
  • onion - 1 pc.;
  • sour cream - 40 ml;
  • flour - 20 g;
  • parsley - 35 g;
  • dill - 30 g;
  • potatoes - 5 pcs.;
  • milk - 50 ml;
  • bread crumbs - 60 g;
  • cheese - 55 g.

Cooking method:

  1. Boil potatoes in salted water, pour milk, puree.
  2. Chop the onion, rub the carrots, fry until golden, add the minced meat, cook for five minutes, stirring occasionally.
  3. Season with chopped herbs, flour, sour cream.
  4. In an oiled baking dish, put the fish, mashed potatoes, sprinkle with breadcrumbs, grated cheese on a fine grater. If you want, you can beat an egg on top.
  5. Bake for 30 minutes at 180 degrees. Serve with chopped dill.

How to make a casserole with fish - cooking secrets

A fish casserole will turn out to be tasty and healthy if you follow the rules and secrets that experienced chefs reveal for beginners in the world of cooking:

  • the casserole will taste better if you put it in a preheated oven, and not in a cold one;
  • season the casserole well with rosemary, nutmeg, a mixture of peppers or thyme, and pour sour cream or whipped for softness milk and egg mixture;
  • vegetables and cereals must be boiled well or fried until half cooked before being sent to the mold;
  • the main components of the dish are perfectly combined with zucchini, asparagus, garlic, tomatoes;
  • the side dish is pasta, cereals, cereals;
  • A cast iron frying pan with large sides is considered an ideal cooking utensil, which helps the heat evenly distribute and prevent the sauce from escaping;
  • eggs should be beaten well before pouring so that they do not become scrambled eggs or omelet;
  • diet casserole it turns out if you take lean dry meat of white species, and it becomes more high-calorie when red fish is used;
  • it is better to cut the fish in medium pieces, so it will not turn into porridge when baked, but will bake evenly;
  • mustard or lemon juice will help hide the specific fishy aroma;
  • it is better to lay out the casserole in layers to make a beautiful dish.

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Fish casserole: recipes

For the dish, take fish fillets without skin and bones. The most commonly used are cod, mackerel, pollock, trout or salmon. Original casseroles are obtained from small fish, which is freed from the heads and the ridge. Quick treat prepared from canned fish.

The five fastest fish casserole recipes:

Casseroles include raw or boiled potatoes, squash puree, boiled rice. Onions, carrots, Bell pepper... Pour the products with creamy or tomato sauce, mix them with mustard and yogurt. Spices for fish, ground pepper, nutmeg give a pleasant taste to the treat. lemon zest or juice. Before baking, fill the food with beaten eggs or sprinkle with grated cheese.

How to make fish casserole

A delicious dish is baked in the oven, microwave oven and a slow cooker.

The five lowest calorie fish casserole recipes:

  1. The fish fillets are removed from the bones and skin and then cut into small pieces. The blanks are sprinkled with salt and spices, sprinkled with lemon juice. If desired raw fillet can be chopped with a blender.
  2. The potatoes are cut into thin rings or mashed.
  3. Vegetables are chopped and fried in vegetable oil until golden brown.
  4. Rice is boiled until half cooked.
  5. Raw potatoes are placed on the bottom of a multicooker dish or bowl, and boiled potatoes are laid out on top.
  6. The sauce can be made from milk, flour and herbs fried in a dry pan. Mix for pouring raw eggs and cream.
  7. Diet casserole is prepared without potatoes and cereals. It includes fish, tomatoes, green beans, bell peppers, zucchini. The products are poured with whipped whites, decorated with chopped herbs.
  8. Original additives give the casserole an unusual taste. For example, canned corn, pieces of bacon, crab sticks, sausage cheese.
  9. In the oven, the dish is baked for 20-30 minutes at a temperature of 180 ° C. In a slow cooker, the casserole is cooked in the "Baking" or "Casserole" mode for 45-50 minutes.

The treat is served hot, but it remains tasty after cooling down.

Fish casseroles go well with mayonnaise and sour cream sauces.

Casserole with minced fish and potatoes - a 2-in-1 dish - both fish and garnish. For me, this dish is a great way to feed my family tasty, satisfying and healthy.

Any fish can be used, preferably sea fish. Now in stores they sell ready-made minced fish, if you are satisfied with its quality, then use it.

Potatoes for casseroles can be cut into slices or grated.

So, for cooking potato casserole with minced fish in the oven, we will immediately prepare all the products on the list.

Put the fish fillets in a blender, add onions and carrots.

We punch all the minced meat ingredients well until smooth. You can scroll the fish and vegetables through a meat grinder.

Add salt and pepper to the resulting minced meat to taste. Mix the minced meat again.

Peel the potatoes and rub on a medium grater. Let's squeeze it out of the juice with our hands.

Add salt and pepper to taste. Mix potatoes with spices well.

Grease the baking dish with vegetable oil, put half of the grated potatoes on the bottom of the form.

Put all the minced fish on the potatoes.

Cover the minced fish with the remaining grated potatoes.

Grease the potatoes with sour cream on top. We send the form with the casserole to the oven preheated to 170 degrees C for 60 minutes.

The casserole with minced fish and potatoes is ready!

Bon Appetit!

Hearty, extraordinary, aromatic fish and potato casserole. A simple dish from the series "I put everything in one bowl and it prepares itself".

Fish fillet - 500-700 g
Potatoes - 500-700 g
Onion - 1-2 onions
Mayonnaise - 100-200 g
Cream (milk) - 50-100 g
Hard cheese - 50 g
Vegetable oil-1-2 tbsp. spoons
Salt to taste

Any fish fillet, even pollock, even salmon. I used the pangasius fillet, which we usually sell as fillet maritime... It is fatty and is perfect for baking with potatoes.
The rest of the products are the most common. If there is no cream and cheese, you can do without them.

Defrost the fillet. Peel the potatoes and onions.

Grease the baking dish with oil. You can use a deep, large skillet. Only, of course, without plastic and other flammable handles.

Cut the potatoes into slices. Better thinner, it tastes better. We spread the slices overlapping in one layer. Put the fish fillets cut into pieces on top.

Sprinkle with chopped onion half rings. Salt.

We do the second layer in the same way. Do not forget to add salt. And cover it with potato slices.

The layer scheme is as follows - potato-fish-onion-potato-fish-onion-potato. Next, stir the mayonnaise with cream. And pour it evenly over the top.

We put in the oven for about 30 minutes at a temperature of 180 degrees. These are indicative parameters. The time and temperature depends a lot on the oven. Some heat "hard", others "soft", although you set the temperature alone. So look at the browning and readiness of the potatoes, which can be determined by piercing the casserole with a fork or, more conveniently, with a bamboo skewer.
When the dish looks like this

Take out the baking sheet, sprinkle with grated cheese.

And put it back into the oven for a few minutes, until browning.

You can eat potato casserole with fish both hot and cold.

So that after placing the casserole in the oven, you can do nothing at all, you can sprinkle the cheese right away, but then put the baking sheet lower so that the top does not burn, and set the temperature a little lower so that the bottom is not too fried.

Some may still remember how, in Soviet times, only fish dishes were served in canteens once a week. Such days were named accordingly - "fish" days. The recipes by which the dishes were prepared could not be called particularly sophisticated, nevertheless, it was not for nothing that visitors were invited to give up meat at least once every seven days. The fact is that the fish is excellent dietary product, the source of many nutrients, including phosphorus, which is so necessary for our body. At that time, in canteens, the menu was mainly fried and steamed fish. Today we can pamper our taste buds with more interesting dishes. Fortunately, the present fish recipes very exquisite.

But we decided not to be particularly picky, but to tell you how a simple, but very healthy dish, which, we hope, after reading our article, will become an indispensable part of your family's menu. This is a casserole with potatoes and fish. Cooked in the oven, it is incredibly tasty. In addition, most importantly, this dish is hearty, and our modern, constantly busy hostess will not spend much time on it.

So, a casserole with potatoes and fish. In the oven or in a slow cooker, by the way, it's up to you to cook it, because the recipes we proposed are perfect for a miracle oven.

Small digression

As a rule, when preparing a dish such as a casserole with potatoes and fish in the oven, they usually take sea fish. It is known to have fewer bones, which is a plus. The variety does not really matter. Who likes what. As for potatoes, ideally, of course, it is best to take young tubers. But this condition is optional. Also, remember that classic recipe you can always correct it a little. According to their own, so to speak, taste. Last but not least, a casserole with potatoes and fish in the oven cooks pretty quickly, so keep that in mind and don't miss the end time.

Classic version

This will be the most simple casserole from pollock. To prepare it, you will need to stock up on five hundred grams of fish (fillet is certainly necessary), three or four large potatoes, one hundred grams hard cheese, mayonnaise and sour cream (100 g each), one large onion.

The cooking process itself is simple. Cut the potatoes into slices, the rest of the ingredients - arbitrarily. Salt and pepper. Then put all the products in layers in a mold, greased in advance. Moreover, there should be potatoes below and above. Then pour the future casserole with a mixture of sour cream and mayonnaise and send to the oven for half an hour. The temperature is one hundred and eighty degrees. After a while, sprinkle the casserole with cheese and leave in the oven for another ten minutes.

Complicated option

Now let's try to modify the recipe a little. We take the same amount of fish, potatoes and onions as in the previous version, but add more mushrooms, three hundred grams will be enough. We also need another egg, a few cloves of garlic, a couple of tablespoons of flour and dill.

Cooking

We cut the fish again arbitrarily, but already in large pieces, but the potatoes will need to be grated (only on a large one). Fry the mushrooms, along with the chopped onion. Then we build a casserole. Put grated potatoes on the bottom, then fish, then mushrooms and onions. Sprinkle with dill. And then fill it with a mixture of eggs, flour and garlic. Well, we don't have to remind you that we pepper and salt products. Any hostess knows this even without us. Everything. The casserole is sent to the oven at the same time and at the same temperature as the first, classic, so to speak.

Casserole with pike perch and potatoes

Talking about it is impossible not to mention the pike perch, which is the best suited for this dish. And if it is still fresh, and not frozen, then the taste of the food will turn out to be simply excellent. So, we take pike perch fillet, onions and potatoes again in the same quantities. We also need tomatoes - juicy, three pieces. Plus cheese, one hundred and fifty grams, a packet of sour cream and two tablespoons (tablespoons) soy sauce.

How to cook? It's very simple. Again line the bottom of the form with potatoes cut into circles, place tomatoes + onions on it, then go large pieces fishes. The only caveat is that the pike perch must first be coated with soy sauce. Sprinkle our dish with cheese on top, pour abundantly with sour cream. Everything. It's time to put the casserole in the oven. For an hour, at the same temperature - one hundred and eighty degrees.

Children's option

In the children's diet, fish must be present without fail. But you cannot offer a child a dish prepared with soy sauce, pepper or any other, purely adult ingredients. But for them there is also a fish casserole option.

To cook it, you need to cook mashed potatoes from half a kilogram of potatoes. Put half of it in a greased form, put grated carrots on top, then fish. Then close everything with the rest of the puree. Make a sauce with two eggs and a glass of sour cream. Pour over the casserole. Cook for half an hour.