Potato casserole with fish: fast, tasty and even festive

Many people are accustomed to the fact that potatoesThe casserole should be stuffed with beef, chicken or pork. Some people prefer to use only vegetables. But sometimes you just want some variety! We suggest you familiarize yourself with a simple recipe for an unusual dish.

Casserole with tender fillet of hake

This potato casserole with fish is a dish fora quick one that takes 40 minutes to prepare. The recipe calls for hake as a filling, but cod or pollock will also work. Ingredients:

700 grams of potatoes
three large spoons of pasteurized milk
50 grams of butter
225 grams of hake fillet
slightly more than a glass of milk
50 grams of flour
two eggs
two tablespoons of breadcrumbs
a few stalks of dill

Method of preparation:Boil the peeled potatoes in water that is just beginning to boil, but do not forget to add a little salt. Then drain the excess liquid and mash the vegetables into a puree, adding half of the butter specified in the recipe and three tablespoons of milk. If you have a blender, grind all the ingredients in it, then the mass will be more homogeneous and without a single lump. Now pay attention to the fish: put it in a frying pan and pour in 300 milliliters of pasteurized cold milk. The hake should be stewed under a closed lid for about seven minutes until it boils. Then take it out and, if necessary, clean it of bones and skin. As for the milk, there is no need to pour it out - leave it for the gravy. Boil the chicken eggs hard-boiled, remove the shells and cut into small cubes. Melt the remaining butter in a saucepan, brown the flour in it, and then add the milk in which the fish was cooked. Keep the sauce on a very low heat for two minutes, stirring occasionally. When it starts to thicken, add eggs, your favorite seasonings, a little table salt and hake fillet. You have come to the final stage: cover the baking tray with special paper (you can grease it with oil) and put the mashed potatoes in it, spreading it in an even layer on the bottom of the dish, put the fish mass on top and sprinkle everything with fresh bread crumbs. Put in the oven, preheated to 220 degrees, and bake until the dish is browned. When it is ready and has cooled down a little, cut the dish into portions and, having arranged it on plates, decorate with chopped dill and pour sour cream over it. Bon appetit!

Casserole "Festive" from potatoes with salmon and cod

Do you think that potato casserole is ok?cook only for dinner in a close family circle? This recipe will destroy your mistaken assumption. We suggest making an appetizing festive dish with salmon and cod filling, which you will surely surprise your guests with. Complete it with a bottle of cold white wine and a great mood! The products listed are designed for six average portions. Ingredients:

1 kilogram and 300 grams of white potatoes
350 grams of cod fillets
slightly more than half a kilogram (about 550 g) of salmon fillet
dry vermouth - 75 milliliters
a small piece of butter (take about 100 grams)
shallots - two pieces
40 grams of flour
cream packaging
three tablespoons of capers
fresh dill
two yolks
250 grams of shrimp

Method of preparation:First, here's a little advice that will make the cooking process easier: buy skinless and boneless fish fillets - then you won't have to clean them, which will save you precious time. Turn on the oven and heat it up to 190 degrees. Meanwhile, boil the potatoes in slightly salted water. After fifteen minutes, drain the excess liquid, add a small piece of butter and mash the vegetable. Now, in a separate bowl, whisk 50 milliliters of cream and chicken eggs, add a little salt, and mash. The mixture should be lump-free; a blender will help achieve perfect homogeneity. Wrap the pan in a towel so that the potatoes don't cool down prematurely. Now cut both types of fish into small bars and place them in the pan, pouring vermouth over them. If you don't have this drink, use dry white wine. Bring the mixture to a boil, then reduce the heat and keep it on the stove for another six to eight minutes. Then transfer the salmon and cod to a mold (preferably ceramic), and drain the liquid into a separate bowl. The next step is to melt the butter. When you have done this, add the shallots cut into small cubes and fry until soft. Now add the flour, mix well and pour in the remaining milk liquid from under the fish. Simmer the sauce over low heat for no longer than five minutes. After this time, add the remaining cream, capers, shrimp and finely chopped greens. Season the dish to your taste with salt, your favorite spices and ground pepper and mix thoroughly. Pour the finished mixture into the mold with the fish, which should be covered with a thick layer of warm puree, level the dish with a spoon so that it looks good. By this time, the oven will already be preheated, so feel free to put your creation in it and bake for about half an hour. As you can see, this dish is not called "Festive" for nothing. Salmon combined with cod, tender potatoes, aromatic spices, seafood, capers and vermouth is an original and incredibly appetizing dish that you won't be ashamed to put on the festive table. A few tips on how to prepare it. To enrich the taste of the casserole, you can add 50 grams of smoked salmon to the sauce, and if you don't have cod, use haddock or other fish of your choice. Such seasonings as tarragon, chives and chervil are ideal for this dish. Potato casserole can be prepared in different ways, because there are many interesting and unusual recipes. Using a simple, unpretentious set of products, you will make a dish for every day, which you will please your loved ones with for lunch or dinner. And ingredients such as salmon, shrimp and other delicacies will allow you to create a real masterpiece for a festive feast. We recommend reading: