Fish and Potato Casserole
Description
The recipe won't take much time. You can use any fish to make this casserole. Sometimes I cook it with bighead carp. Today, I decided to use dorado fillet that had been stored in the freezer for a month. You can use any other fish you prefer. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Make the sauce by mixing sour cream with cream, lemon juice, and mustard. Peel the potatoes, wash them, and slice into rounds. Arrange them in a greased baking dish.
- 2
Step 2
Place pieces of sliced fish fillet on the potato layer. Season this layer with salt, as fish loves salt.
- 3
Step 3
On top, place tomatoes cut into thin slices. Then peel an onion and slice it into rings as well.
- 4
Step 4
On top of the casserole, add another layer of potatoes, place onion rings, and grate hard cheese over it. Pour the creamy sauce, prepared earlier, over the dish. Bake in the oven for 40 minutes at 180 degrees Celsius.
- 5
Step 5
Serve the casserole with fresh vegetables (I used tomatoes) and herbs. Dill goes perfectly with fish dishes.