Cauliflower and Salmon Casserole
Description
Homemade baking for tea. This is an exquisitely tender cauliflower and salmon casserole made with a special creamy sauce that you will want to make again and again. It is perfect as a treat for guests on a festive table and is sure to draw attention. Serve it warm as a main dish. Serve warm or chilled. Ideal with tea.
Instructions
- 1
Step 1
Prepare all the ingredients you need. Salmon steaks can be swapped for fillets, or you can use salted fish instead. Cauliflower works whether it’s fresh or frozen.
- 2
Step 2
Rinse the fish, pat dry with paper towels, and remove the backbone, skin, and bones. Cut the flesh into medium-sized pieces. After cleaning the fish, about 400 g of clean fillet remains.
- 3
Step 3
Separate the cauliflower into small florets.
- 4
Step 4
Place the cabbage in boiling salted water and cook for 3–5 minutes. Then drain in a colander so all the moisture runs off.
- 5
Step 5
Prepare the milk-and-egg pour-over mixture. Mix chicken eggs, cream, salt, and freshly ground black pepper. You may add your favorite spices to taste.
- 6
Step 6
Grate the cheese on a fine grater and add it to the filling mixture, stirring to combine.
- 7
Step 7
Grease the baking dish with vegetable oil and arrange the cabbage and fish inside.
- 8
Step 8
Pour the topping (or pour-over mixture) over and bake in a preheated oven at 190–200°C for 25–30 minutes.
- 9
Step 9
Serve the finished casserole as a standalone dish while still warm.