Either a casserole or a pie. This extraordinary airy dish is good both on its own and with boiled potatoes as a side dish.
It is necessary
- - 500 g of any fish fillet;
- - 200 g of vegetable oil;
- - 1 glass of milk;
- - 2 tablespoons of tomato paste;
- - 3 eggs;
- - 2 tablespoons of flour;
- - 100 g of grated cheese;
- - salt.
Instructions
Step 1
Any fish with white or red meat is suitable for making this airy pie: trout, salmon, pink salmon, pike perch, chum salmon, hake, cod and so on. Peel the fish, gut, cut off the head. Make an incision along the ridge and separate the fillets. Remove all bones carefully. However, you can significantly shorten the cooking time by purchasing ready-made frozen fillets, which you only need to defrost and cut into small pieces.
Step 2
Pour vegetable oil into the mold, put the prepared fillet there. Simmer the fish in the oven for about 30 minutes at 225 degrees.
Step 3
Separate the yolks from the whites. Whisk both whites and yolks separately.
Step 4
Heat 50 g of butter, fry the flour in it until golden brown. Dilute the mass with hot milk. Introduce milk in a thin stream, stirring constantly, so that no lumps form.
Step 5
Add tomato paste, grated cheese, beaten egg yolks and 2/3 beaten egg whites. Mix all ingredients well. You should have a pretty thick mass.
Step 6
Lubricate the mold with oil. Put the fillets in it and cover the fish with the prepared mixture of flour, tomato paste, cheese and eggs. Top with any remaining whipped egg whites.
Step 7
Install the enlarging ring in the airfryer. Place the dish with the fish pie on the top wire rack and bake for 20 minutes on high speed at 200 degrees. Then lower the temperature to 175 and bake for another 10 minutes on medium speed.
