A very convenient and quick recipe for a delicious casserole from canned fish: after all, fish fillets can not be bought everywhere, but canned food can be found in every grocery store. In addition, this dish has one little secret: each time this casserole can be cooked in different ways, changing just one "universal" layer - you get a new taste.
It is necessary
- - canned saury (or any other fish) - 3 cans
- - potatoes - 8-10 pcs.
- - onions - 3-4 pcs.
- - squash caviar - 1 can
- - sour cream - 400 g
- - soy sauce - 1 tbsp. the spoon
- - hard cheese - 300 g
- - salt, spices - to taste
Instructions
Step 1
Peel the onion first. Cut it into thin rings or just chop it and fill it with vinegar (preferably apple cider or grape vinegar). This will remove the onion bitterness and add a piquant sourness. Let the onions marinate in the vinegar until you prepare the first two layers of the casserole - potatoes and canned fish.
Step 2
Peel the potatoes, cut them into slices. Place them on a baking sheet pre-oiled with vegetable oil. Try to lay out the potato wedges so that there are no "gaps". Make sure that the potato slices are thick enough not to burn or turn into chips. Don't forget to add salt to the potatoes (but don't get carried away with salt, as the casserole will contain a lot of salty ingredients).
Step 3
Put the contents of three cans in a large bowl and mash well with a fork. You should get the most homogeneous minced fish. Lay it on top of the potatoes in an even layer. You can now sprinkle the fish with the selected spices.
Step 4
It's time for onions soaked in vinegar. Drain the vinegar and lay the onion evenly on top of the fish. If you are afraid that the dish will turn out to be too sour, lightly rinse the onion with water (you should not rinse it too thoroughly, otherwise the onion will lose its acquired piquant aroma).
Step 5
Next is the universal layer. There can be tomato slices, chopped bell peppers or eggplants, any vegetable caviar - whatever you want. However, I prefer squash caviar - it has a mild, pleasant taste and an easy-to-bake consistency. It is laid out, like all the previous ingredients, in an even layer without "gaps".
Step 6
Next comes a layer of sauce. Here again you can let your imagination run wild. If you are not afraid of warnings that mayonnaise releases harmful substances when heated, you can pour mayonnaise on the casserole - this is the easiest way. However, in addition to heated carcinogens, it adds fat to the dish. Therefore, I prefer sour cream, although it is - attention! - gives off a lot of liquid when heated. For potatoes at the very bottom of the casserole, moisture will even be useful - it will not let it overcook. Therefore, in a deep bowl, I advise you to thoroughly mix the sour cream with a small amount of soy (or tomato) sauce. Pour the sauce over the casserole.
Step 7
The final touch is cheese (hard or melted. Or both). Grate it and sprinkle generously on top of the dish. Hard cheese will give a crust and a savory taste, while melted cheese will add a soft creaminess to the casserole.
Step 8
Sprinkle greens on top - if desired - and put in an oven preheated to 180 degrees. To prevent it from burning, for the first 15-20 minutes, hold the casserole 180 degrees, and then reduce to 160 degrees and simmer for another 40 minutes.
Step 9
The finished dish can be served hot or cold.
