Fish casserole like in kindergarten
Description
The recipe won’t take much time. A very tasty and juicy fish-and-potato casserole is sure to please not only adults but children as well. It’s best served warm rather than hot. Don’t forget sour cream or thick plain yogurt.
Instructions
- 1
Step 1
Prepare the ingredients listed. Buy hake already scaled. Peel the potatoes and rinse them together with part of the hake carcass. If you prefer, you can use any sea fish with as few bones as possible.
- 2
Step 2
Cut the potatoes into medium cubes and put them in a pot. Add the fish to the same pot. Boil for about 15–20 minutes until the potato pieces are tender. Salt the water; if you like, you can add a couple of bay leaves.
- 3
Step 3
Pick apart the boiled hake with your hands, removing bones and skin. Place the cleaned flesh in the chopper bowl together with the boiled potato, crack in a chicken egg. Add salt and ground black pepper.
- 4
Step 4
Grate half an onion on a fine grater and add it to the bowl together with the sour cream. Purée gently for 3–4 minutes, turning everything in the bowl into a smooth purée-like mixture.
- 5
Step 5
Grease a baking dish with vegetable oil and place the fish mixture in it. Put it in the oven and bake for about 25-30 minutes until done, depending on the size of the dish.
- 6
Step 6
Check the finished casserole with a wooden skewer. Insert it into the center of the casserole, and if it comes out dry rather than moist, the dish is fully cooked and can be taken out of the oven.
- 7
Step 7
Serve the fish casserole warm. You can serve it with sour cream.