Salmon casserole is perfect for a festive table. It amazes with its taste and aroma and brings a truly festive mood. The fish casserole recipe is not very complicated.
It is necessary
- - 0.5 kg salmon
- - 4 potatoes
- - 1 large eggplant
- - 200 g cheese
- - 1 tbsp. cream
- - 2 eggs
- - butter
- - lemon juice
- - 1 tsp. dried basil
- - a few pinches of cardamom
- - 2 pinches of nutmeg
- - salt and pepper to taste
Instructions
Step 1
Peel the potatoes, rinse in cool running water, then cut into small strips and set aside in a separate container.
Step 2
Rinse the fish thoroughly in water, then pat dry on a paper towel. When the salmon is dry, cut it into small, long slices. In a bowl, salt the fish, pepper and sprinkle with lemon juice, let stand for 10 minutes to marinate the fillet.
Step 3
Grease a baking dish with oil, put a very thin layer of potatoes, then fish fillets, and then potatoes again, but in a thicker layer.
Step 4
Rinse the eggplant, pat dry on a paper towel, then cut into thin slices. Put the circles in a bowl, salt, and leave for 10 minutes to glass the excess liquid together in bitterness. When the eggplant is juiced, squeeze it lightly.
Step 5
Cut the cheese into thin slices. Now take a slice of eggplant, put the cheese on top of it and cover with another slice of eggplant. Do the same with all the vegetable and cheese slices, and place in a neat layer in a mold on top of the potatoes.
Step 6
Melt the butter in the microwave, beat the eggs until white, add cream, butter and all the remaining spices to them, beat everything well again and pour the fish and vegetables with this mixture. Cover the mold with foil and place in the oven. Bake fish casserole for 35-40 minutes at 180 degrees. Remove the foil 5-7 minutes before the end of the casserole.
Step 7
Cut the casserole into pieces and arrange on plates, serve. You can decorate the salmon casserole with herbs and thin salmon slices.
