Some still probably remember how, in Soviet times, only fish dishes were served only once a week in canteens. Such days were called accordingly - "fish". The recipes, according to which dishes were prepared, could not be called particularly gourmet, nevertheless it was not in vain that visitors were invited to refuse meat at least once every seven days. The fact is that fish is an excellent dietary product, a source of many useful substances, including phosphorus, which our body needs so much. Then, in the canteens, the menu contained mostly fried and steamed fish. Today we can pamper our taste buds with more interesting dishes. The benefit of today's fish recipes is very sophisticated.
But we decided nevertheless not to pick too much, but to tell you how to prepare a simple but very useful dish, which, we hope, after reading our article, will become an indispensable component of your family’s menu. This is a casserole with potatoes and fish. Cooked in the oven, it is extremely tasty. In addition, and most importantly, the dish is hearty, and our modern, constantly busy housewife will not spend much time on it.
So, a casserole with potatoes and fish. By the way, it’s up to you to prepare it in the oven or slow cooker, because the recipes we have 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. In it, as you know, 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 the condition is optional. In addition, remember that the classic recipe can always be slightly adjusted. In his own way, so to speak, taste. And the last - a casserole with potatoes and fish in the oven cooks pretty quickly, so keep that in mind and do not miss the end time of the process.
Classic version
This will be the easiest pollock casserole. To prepare it, you will need to stock up with five hundred grams of fish (you definitely need fillets), three or four large potatoes, one hundred grams of hard cheese, mayonnaise and sour cream (100 g each), one large onion.
The cooking process itself is simple. Potatoes should be cut into circles, the remaining components - arbitrarily. Salt and pepper. Then, in a form lubricated in advance, put all products in layers. Moreover, the bottom and top should be potatoes. 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 eighty degrees. After a while, sprinkle the casserole with cheese and leave it in the oven for another ten minutes.
Complicated Option
Now let's try to modify the recipe a bit. We will take the same amount of fish, potatoes and onions as in the previous version, but add more mushrooms, three hundred grams will suffice. We also need an egg, a few cloves of garlic, a couple of spoons of flour and dill.
Cooking
We cut the fish again arbitrarily, but in large pieces, but the potatoes will need to be grated (only large). Mushrooms, along with a chopped onion, fry. Then we build a casserole. At the bottom we put grated potatoes, after - fish, then mushrooms with onions. Sprinkle with dill. And then pour the mixture of eggs, flour and garlic. Well, the fact that pepper and salt products may not be reminded. Any hostess knows this 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 zander and potatoes
Talking about a fish casserole, one cannot but mention the pike perch, which is the best suited for this dish. And if it is still fresh, not frozen, then the taste of food will turn out to be just excellent. So, take the 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 bag of sour cream and two spoons (tablespoons) of soy sauce.
How to cook? Yes, very simple. Again, line the bottom of the mold with potatoes cut in circles, place tomatoes + onions on it, then large pieces of fish go. The only caveat - zander must first be coated with soy sauce. Sprinkle cheese on top of our dish, pour plenty of sour cream. Everything. It's time to casserole in the oven. For an hour, at the same temperature - one hundred eighty degrees.
Children's option
In the children's diet, fish must be present without fail. But the child will not offer a dish prepared using soy sauce, pepper or any other, purely adult ingredients. But for them there is a variant of fish casserole.
To cook it, you need to cook mashed potatoes from a half kilogram of potatoes. Put half of it in a greased form, put grated carrots on top, then fish. After all, close with mashed potatoes. Make a sauce of two eggs and a glass of sour cream. Pour the casserole. Cook for half an hour.