2014-05-05

Fish and potato casserole

Fish and potato casserole
Author:
Category
Second courses
Ingredients
  • 1 kilogram of potatoes
  • 4 tablespoons olive oil
  • 1/4 teaspoon nutmeg
  • 1 head of onion
  • 1 large carrot
  • 4 celery stalks
  • 1/2 tablespoon cornstarch
  • 2 glasses of milk
  • 150 grams of hard cheese
  • 1 tablespoon mustard
  • 2 tablespoons lemon juice
  • 1 kg pollock fillet
  • 4 eggs
  • 100 grams of green peas
  • parsley
  • Salt and pepper to taste
Such a casserole is prepared quite simply, you can use any fish fillet. In this case pollock. The number of products is designed for 4 servings. The casserole is tasty, fragrant and satisfying.

fish and potato casserole recipe


1

Peel potatoes, cut into large pieces and boil in salted water until tender. Drain the water, and add nutmeg to the potatoes, ground pepper, two tablespoons of olive oil, salt to taste. Make mashed potatoes.

2

Onions, celery and carrots cut into large pieces and fry in a well-heated pan with olive oil. Cook until all vegetables are soft.

3

In a separate bowl, combine milk and cornstarch, mix well and pour into the pan. Bring the mixture to a boil, add grated cheese, lemon juice, mustard and finely chopped parsley. Mix everything thoroughly and remove from the stove.

4

Prepare a heat-resistant form and put pollock fillet into it, cut into medium pieces, season with salt and pepper. Put green peas on the fillet, and boiled eggs cut into cubes. Pour the sauce over everything, spread the mashed potatoes over the sauce in an even layer.

5

Send the casserole to the oven preheated to 200 degrees. Bake for 30 minutes until crusty.

  • Main courses

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