Bakery products

Minced fish casserole


Ingredients for making minced fish casserole

  1. Pike perch 1 kilogram
  2. Onion 1 piece (large)
  3. Hard cheese 100 grams
  4. Chicken egg 1 piece
  5. White bread 80 grams
  6. Pasteurized whole milk 100 milliliters
  7. Breadcrumbs 2 tablespoons
  8. Vegetable oil 25 grams
  9. Mayonnaise 100 milliliters
  10. Vegetable oil 2 tablespoons
  11. Dried or fresh greens (dill, parsley, cilantro) as desired and to taste
  12. Wheat flour 2 tablespoons
  • Main Ingredients Sudak, Onion, Eggs, Flour
  • Portion 3-4
  • World Cuisine

Inventory:

Kitchen scales, cutting board - 2-3 pieces, kitchen knife - 2-3 pieces, paper kitchen towel, meat grinder, tablespoon - 2 pieces, oven, non-stick or heat-resistant baking dish, deep bowl, deep plate, stove, frying pan, wooden spatula, grater, baking brush, kitchen potholders, portion plate.

Cooking minced fish casserole:

Step 1: prepare the bread.


First of all, we take a small piece of fresh or dried white bread, break it into several parts, send it to a deep plate, fill it with whole pasteurized milk and leave it in it until it gets wet, or before use. Also at this time we turn on and preheat the oven up to 180 degrees Celsius. Then we grease the bottom, as well as the inner sides of the sides of a non-stick or heat-resistant baking dish with a thin layer of butter and crush it with a tablespoon of breadcrumbs.

Step 2: prepare the minced fish.


Then we thoroughly rinse under trickles of cold running water of pike perch, while removing scales from it with a special scraper, it is better to do this starting from the tail. Then, with kitchen scissors, we cut off the head from the carcass, all the fins that we gutted, washed again and dried with paper kitchen towels. After that, remove the fillet from the ridge, optionally remove it from the upper layer of the skin, although you can not do this, and pull out all the bones with tweezers.

We cut the fish flesh into small pieces up to 3-5 centimeters in size and chop them in any convenient way, for example, using an electric or manual meat grinder, food processor or stationary blender. We shift the minced fish into a deep bowl and move on.

Step 3: prepare onions and hard cheese.


With a new knife, peel the onion, rinse it, dry it, put it on a cutting board and chop it with straws, half rings, quarters or cubes up to 5-6 millimeters thick. Then we rid the hard cheese of the packaging and rub it on a fine, medium or large grater directly into a clean deep plate.

Step 4: fry the onions.


Then we put the pan on medium heat and pour a couple of tablespoons of vegetable oil into it. After a few minutes, we send the chopped onion into the preheated fat and fry it for about 4-5 minutes or until golden brown, constantly stirring with a wooden kitchen spatula. As soon as the vegetable is browned, remove it from the stove and proceed to the next step.

Step 5: prepare the mixture for the minced fish casserole.


In a bowl with ground pike perch, add bread pre-squeezed from milk, fried onion, wheat flour and raw chicken egg. Season everything to taste with salt, black pepper, if desired, we throw a little dried or fresh finely chopped greens and carefully mix these ingredients with a tablespoon to a homogeneous consistency.

Step 6: we form and bring to full readiness the minced fish casserole.


Now put the fish mixture in the prepared baking dish and level it with your hands so that it lies flat. Then, using a baking brush, grease the surface of the minced meat with mayonnaise, sprinkle it with grated cheese and crush with the remaining breadcrumbs. We put the formed casserole in the oven preheated to the desired temperature on the middle rack and, without opening, we stand there 30-40 minutes, for which all the components of the dishes will reach full readiness, and also it will be covered with a charmingly golden crust.
After the required time has elapsed, using the kitchen tack, we move the form onto a cutting board previously laid on the countertop. Let the aromatic dish cool down a bit, divide it with a kitchen spatula into portions, distribute them on plates and taste forwards!

Step 7: Serve the minced fish casserole.


Minced fish casserole is served hot, warm or cold as a main course. Serve it in portions on plates, optionally supplementing each with fresh herbs, cream, sour cream, salad, marinades, pickles or sauces based on tomatoes or other vegetables. The taste of this culinary masterpiece is very pleasant, delicate, the structure is airy, but at the same time dense, and the aroma is simply divine! Enjoy and enjoy homemade food!
Enjoy your meal!

Recipe Tips:

- if the scales are removed from pike perch difficult, then you can lower the fish for 20-30 seconds in boiling water, after which it will depart faster;

- classic spices are indicated in this recipe, but their set can be supplemented with any other spices, as well as dried herbs that are used during the preparation of fish dishes, for example, all types of ground pepper, anise, basil, hyssop, coriander, marjoram, lemon balm, mint and this list is incomplete;

- very often, along with onions, fry carrots chopped on medium or large grater and small cubes of sweet salad pepper;

- an alternative to mayonnaise - sour cream or homemade cream, and pike perch - any other, you can boneless fish.