Potato casserole with fish cheese. Casserole with red fish and potatoes. From minced fish

For the dish, take a fish fillet without skin and bones. Most often, cod, mackerel, pollock, trout or salmon are used. Original casseroles are obtained from small fish, which are freed from heads and ridges. A quick treat is prepared from canned fish.

Five of the fastest fish casserole recipes:

The composition of casseroles includes raw or boiled potatoes, zucchini puree, boiled rice. Onions, carrots, sweet peppers are added to the dish. Products are poured with cream or tomato sauce, mixed with mustard and yogurt. Spices for fish, ground pepper, nutmeg, lemon zest or juice give a pleasant taste to the treat. Before baking, the products are poured with beaten eggs or sprinkled with grated cheese.

How to cook fish casserole

A delicious dish is baked in the oven, microwave and slow cooker.

The five lowest-calorie fish casserole recipes:

The fish fillet is separated from the bones and skin, and then cut into small pieces. The blanks are sprinkled with salt and spices, sprinkled with lemon juice. If desired, raw fillet can be chopped with a blender.
Potatoes are cut into thin rings or mashed from it.
Vegetables are chopped and fried in vegetable oil until golden brown.
Rice is boiled until half cooked.
Raw potatoes are placed on the bottom of the mold or multicooker bowl, and boiled potatoes are laid on top.
The sauce can be made from milk, flour and herbs fried in a dry frying pan. For filling, mix raw eggs and cream.
Diet casserole is prepared without potatoes and cereals. Its composition includes fish, tomatoes, green beans, sweet peppers, zucchini. Products are poured with whipped proteins, decorated with chopped herbs.
Unusual taste of the casserole is given by original additives. For example, canned corn, pieces of lard, crab sticks, sausage cheese.
The dish is baked in the oven for 20-30 minutes at a temperature of 180 ° C. In the slow cooker, the casserole is cooked in the “Baking” or “Casery” mode for 45-50 minutes.

The treat is served hot, but it remains tasty even after cooling.

Fish casseroles go well with mayonnaise and sour cream sauces.

Casserole with minced fish and potatoes - a dish from the category of "2 in 1" - both fish and a side dish for it. For me, this dish is a great way to feed the family tasty, satisfying and healthy.

Any fish can be used, preferably sea. 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, to prepare a potato casserole with minced fish in the oven, we will immediately prepare all the products on the list.

Put the fish fillet in a blender, add onions and carrots.

Mix well all the minced ingredients until smooth. You can scroll fish with vegetables through a meat grinder.

Add salt and pepper to the minced meat to taste. Mix the mince again.

Peel the potatoes and grate on a medium grater. Squeeze out the juice well with your hands.

Add salt and pepper to taste. Mix potatoes well with spices.

Lubricate the baking dish with vegetable oil, put half of the grated potatoes on the bottom of the form.

Put all the minced fish on the potatoes.

Cover the minced fish with the remaining grated potatoes.

Top potatoes with sour cream. 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!

Enjoy your meal!

Some still probably remember how in Soviet times only fish dishes were served in canteens once a week. Such days were called respectively - "fish". The recipes according to which the dishes were prepared could not be called particularly exquisite, nevertheless, it was not in vain that visitors were still offered 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 is so necessary for our body. Then in the canteens, the menu was mostly fried and steamed fish. Today we can treat our taste buds to more interesting dishes. Fortunately, the current fish recipes are very refined.

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 extremely tasty. In addition, and most importantly, this dish is hearty, and our modern, constantly busy hostess will not spend so much time on it.

So, a casserole with potatoes and fish. In the oven or slow cooker, by the way, it's up to you to cook it, because the recipes we have proposed are perfect for a miracle stove.

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 doesn't really matter. Who likes what. As for potatoes, ideally, of course, it is best to take young tubers. But this condition is optional. In addition, remember that a classic recipe can always be slightly adjusted. To your taste, so to speak. And the last thing - the casserole with potatoes and fish in the oven cooks quite quickly, so keep this in mind and do not miss the end of the process.

Classic variant

This will be the simplest pollock casserole. To prepare it, you will need to stock up on five hundred grams of fish (you definitely need a fillet), 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. The potatoes must be cut into circles, the rest of the components - arbitrarily. Salt-pepper. Then, in a pre-greased form, put all the products in layers. Moreover, there should be potatoes below and above. Then pour the future casserole with a mixture of sour cream and mayonnaise and put in the oven for half an hour. The temperature is one hundred and eighty degrees. After the time has passed, 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 will take the same amount of fish, potatoes and onions as in the previous version, but add more champignons, 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 already in large pieces, but the potatoes will need to be grated (only large). Mushrooms, along with chopped onions, fry. Then we build a casserole. We put grated potatoes at the bottom, then fish, then mushrooms with onions. Sprinkle with dill. And then pour a mixture of eggs, flour and garlic. Well, you don’t have to remind about the fact that we pepper and salt the products. Any housewife knows this even without us. All. The casserole goes into 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 one cannot fail to mention the pike perch, which is the best suited for this dish. And if it is also fresh, and not frozen, then the taste of the food will 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 bag of sour cream and two tablespoons (tablespoons) of soy sauce.

How to cook? Yes, very simple. Again we line the bottom of the form with sliced \u200b\u200bpotatoes, place tomatoes + onions on it, then large pieces of fish go. The only caveat - pike perch must first be coated with soy sauce. Sprinkle our dish with cheese on top, pour plenty of sour cream. All. It's time for 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 can’t offer a child a dish prepared with soy sauce, pepper, or any other purely adult ingredients. But for them there is a variant of fish casserole.

To prepare 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 from two eggs and a glass of sour cream. Pour over the casserole. Cook for half an hour.

You should not look for some exotic recipes, the classic potato casserole with fish will always come in handy. This dish can be served not only on weekdays, but also on holidays. It turns out tasty and healthy. It does not take long to prepare, products can always be purchased at any store. The main thing is a good mood and then the potato-fish dish will be ready!

Seafood has always been considered healthy. They contain large amounts of minerals and vitamins. Fish can be stewed, fried, steamed, grilled. But many housewives prefer to bake this product with different vegetables and cereals. Therefore, a casserole with fish and potatoes in the oven is much healthier, even children can be fed with it.

To prepare a delicious seafood dish, you need to choose the right fresh fish. For housewives who want to make a fish casserole, some useful tips will help:

Examine the carcass. When you press your finger to the side, the hole should quickly disappear.
Meat. It should not contain flakes.
Gills. This part of the fish carcass should be red and clean. A white or gray coating indicates a poor-quality product.
Ice. If you buy frozen seafood, you should pay attention to the ice. If it is transparent or slightly whitish, the fish has not been stored for long, not frozen.

Advice! Cheese lovers can add a little grated product before baking.

Ingredients

Servings: - +

sea fish (fresh or frozen)800 gr
potato 800 gr
carrot 2 pcs
chicken eggs 7 pcs
fresh milk 200 ml
salt, spices, ground black pepper taste
vegetable oil1 tbsp

Calories: 122 kcal

Proteins: 9.1 g

Fats: 6.8 g

Carbohydrates: 6.4 g

1 hour. 15 minutes. Video recipe Print

Before cooking, you need to turn on the oven at 180 degrees so that it has time to heat up.

If frozen fish is used for potato casserole, then it is pre-thawed at room temperature.

The carcass is cleaned of scales, fins and tail are cut off, washed thoroughly. If there is a dark film on the inner surface, it must be removed, otherwise, after cooking in the oven, the fish casserole will be bitter.

After that, the seafood is cut in half, the bones are selected and divided into portions.