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 well all the ingredients of the minced meat until smooth. You can scroll the fish and vegetables through a meat grinder.
Add salt and pepper to the 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 mold.
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.
Casserole with minced fish and potatoes is ready!
Bon Appetit!
Hearty, unusual, 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 a pangasius fillet, which we usually sell as a sole fillet. It is greasy, 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 will depend 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 browned.
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.
Take a large ridge so that the ratio of cut fish fillets and potatoes is approximately the same.
The salmon ridge is washed and dipped in boiling salted water.
After 4-5 minutes, as soon as the fish pulp brightens, the ridge is removed from the pan and put on a plate.
A deep ceramic mold is greased with sunflower oil.
The bottom of the mold is lined with onion slices. Sprinkle the onion rings with dry ground spice. The presence of onions at the bottom of the mold is a guarantee that the casserole can be removed without breaking or breaking the layers.
If you want to cook a similar dish without potatoes, pay attention to the recipe for the mantai casserole in the oven or the fish casserole in the slow cooker.
Boil the potatoes until half cooked so that the casserole does not have to sit in the oven for a long time. If you have yesterday's boiled potatoes, it should be fine. Potatoes are boiled whole or in their skins, and cut into slices, just before being sent to the mold.
It is assumed that the potatoes were cooked in salted water, so the slices do not need to be salted additionally. Sprinkle the potato slices with spices.
The egg filling is the glue that will unite the fish with the other ingredients. Break two large eggs, put them in a deep bowl.
Grate or dice cheese, mix it with eggs. In this case, homemade cheese with chia seeds is used. This useful additive is also an excellent element for decorating casseroles. You can simply toss half a teaspoon of these seeds into the egg filling.
Sour cream of any fat content is put in a bowl. Add a pinch of salt.
Shake the filling with a whisk until a more or less homogeneous state, the pieces of cheese do not need to be made into a pasty structure.
The slightly boiled and cooled flesh of red fish slides perfectly off the ridge, it is crushed and spread on top of the potatoes.
Pour the casserole with fish and potatoes - egg dressing. The form is placed in an oven preheated to 180-200 degrees. How much fish and potatoes to bake in the oven depends on the potatoes. If the potatoes were already completely ready for use, the casserole is simmering in the oven for only 20 minutes, until a sour cream cheese crust forms on its surface.
When half-baked potatoes are sent to the oven, the casserole is kept for 40-60 minutes, covered with foil on top after the top golden brown appears.
Warm fish casserole is cut into squares, sprinkled with herbs, served with any vegetables.
Do not talk about the benefits of seafood for a long time. They are rich in vitamins and minerals. There are many cooking options: fish is fried, stewed, steamed, grilled, etc. And fish casserole with potatoes can take its rightful place on your table and become a favorite dish even for children. From simple and affordable products, you can easily prepare a hearty dinner.
The surest option to buy fresh fish is to buy it live, if there is no such possibility, then we look at it carefully and evaluate it according to the parameters listed below.
- The torso. Press with your finger on the side, if when you press the hole quickly disappears, then the product is fresh.
- Meat. Pay attention that it is not flocculent.
- Gills. Choose red and clean ones. Do not take if you see a white or gray coating on them.
- Ice. When buying frozen fish, look closely at the ice; it should be clear or slightly white.
Cooking in the oven
A casserole with fish and potatoes in the oven is very easy to prepare. You can take any fish, but more will go oily.
Classic recipe
You will need:
- fish fillet - 600 g;
- potatoes - 500 g;
- hard cheese - 100 g;
- mayonnaise - 100 ml;
- sour cream - 150 ml;
- onions - 2 pieces;
- vegetable oil - for lubrication;
- salt, pepper - to taste.
Preparation
- Chop potatoes, onions, fish fillets, chop cheese.
- Layer the potatoes, fillets and onions in a mold. Season with salt, cover with potatoes.
- Mix mayonnaise and sour cream, add ingredients.
- Bake at 180 ° C for 30 minutes.
- Sprinkle cheese on the dish and place in the oven for another 10 minutes.
Oven fish and potato casserole is ready. You can garnish it with herbs and serve with vegetables or fresh cabbage salad.
For children's menu
Fish must be present in the child's diet. It will enrich the body with vitamins A and D, omega-3 and omega-6 fatty acids. Fish and potato casserole for children is made from low-fat fish fillets as in the photo. You can make a casserole with canned cod.
You will need:
- potatoes - 500 g;
- fish - 300 g;
- butter - 3 tablespoons;
- carrots - 1 piece;
- egg - 2 pieces;
- sour cream 15% - 150 ml;
- salt - a pinch.
Preparation
- Pre-boil the potatoes and mash in mashed potatoes.
- Cut the fillets into small pieces.
- Grate the carrots on a coarse grater.
- Whisk eggs and sour cream.
- Layer the mashed potatoes, fillets and carrots in the pan.
- Pour over the sour cream and egg sauce.
- Send to bake in the oven for 30 minutes at 180 ° C.
Sprinkle with mild cheese or greens if desired. Serve to your baby with a cucumber, tomato or his favorite vegetables.
With mushrooms
You will need:
- fillet - 600 g;
- mushrooms - 300 g;
- hard cheese - 50 g;
- sour cream - 150 ml;
- ground crackers - 20 g;
- flour - 20 g;
- salt, pepper - to taste.
Preparation
- Cut the fish into small pieces.
- Fry the mushrooms in oil, add flour at the end.
- Grind the cheese on a coarse grater.
- Grease a baking sheet with oil, add fish, then mushrooms. Drizzle with sour cream. Sprinkle with breadcrumbs, cheese.
- Bake at 180 ° C for 30 minutes.
The dish according to this recipe is obtained with an appetizing crust, and the already familiar taste is diversified by mushrooms.
With tomatoes and herbs
You've already learned how to make canned fish casserole, this time try adding tomatoes to it.
You will need:
- potatoes - 800 g;
- fish - 500 g;
- tomatoes - 3 pieces;
- onions - 2 pieces;
- hard cheese - 50 g;
- cream - 100 ml;
- greens - 50 g;
- salt, pepper - to taste.
Preparation
- Chop fish and potatoes.
- Chop the onion in half rings, the tomatoes in slices, the cheese in thin slices. Chop the herbs.
- Spread the potatoes into a mold, salt. Top - onion, fish, salt and cream, sprinkle with herbs. Upstairs - tomatoes. Cover with cheese plates and top with the rest of the cream.
- Bake at 200 ° C for 30 minutes.
Spices will help you diversify the dish. Basil, fennel, cardamom, cumin, saffron, turmeric, lemon balm go well with fish. Experiment with flavors and you will have your own masterpiece.
With minced fish
The fish casserole recipe is different in that it consists of minced fish and ready-made mashed potatoes. You can cook minced meat yourself or buy ready-made. Minced salmon, hake, pollock are suitable.
You will need:
- potatoes - 4 pieces;
- minced meat - 350 g;
- eggs - 2 pieces;
- onions - 2 pieces
- hard cheese - 100 g;
- milk - 2 tablespoons;
- salt, pepper - to taste.
Preparation
- Make mashed potatoes.
- Chop the onion finely.
- Combine eggs, milk, salt and pepper.
- Coarsely grate the cheese.
- Place mashed potatoes and onions in an oiled dish. Then minced meat, seasoned with salt and pepper, again onions. Another layer of puree and cover with beaten egg.
- Cook at 180 ° C for 30 minutes.
- After half an hour, sprinkle with cheese and leave in the oven for another 10 minutes.
Potato casserole with fish in the oven is ready. Prepare the sauce for it. Combine tomato paste, sour cream, spices and herbs.
Fish casserole with potatoes in a slow cooker
If you need to quickly cook dinner and make a minimum of effort, a multicooker will help. Try an easy fish casserole with potatoes that all family members will love.
You will need:
- potatoes - 6 pieces;
- fillet - 600 g;
- onion - 1 piece;
- mayonnaise - 100 ml;
- hard cheese - 100 g;
- salt, pepper - to taste.
Preparation
- Cut the potatoes into slices, mix with mayonnaise.
- Cut the fillets into small pieces. Add pepper, salt.
- Cut the onion into half rings.
- Grate hard cheese on a coarse grater.
- Coat the multicooker with vegetable oil.
- Place a layer of potatoes, then fillets and onions. Sprinkle with cheese.
- Select the Bake mode, set the timer for 50 minutes and bake.
When you hear a beep, the potato fish casserole is ready. Do not rush to get it right away, let it cool a little so that the cheese freezes and the mass lags behind the walls of the bowl.
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 fish is an excellent dietary product, a source of many useful substances, including phosphorus, which is so necessary for our body. At that time, in canteens, the menu featured mostly fried and steamed fish. Today we can pamper our taste buds with more interesting dishes. Fortunately, the current fish recipes are very sophisticated.
But we decided not to be particularly picky, but to tell you how a simple but very healthy dish is prepared, 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, 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 the classic recipe can always be slightly tweaked. According to your 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 watch out for the end time.
Classic version
This will be the simplest pollock casserole. To prepare it, you will need to stock up on five hundred grams of fish (fillet is indispensable), 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. 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 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) of 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 large pieces of fish go. 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. After that, 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.