Most often, salads are prepared from squid or stuffed with some kind of filling. But squid is perfect for preparing a hearty second course. For this recipe, it's best to use fresh squid and young potatoes.
It is necessary
- - 700 g of fresh squid;
- - a kilo of potatoes;
- - 2 onions;
- - 4 st. tablespoons of butter, ground crackers;
- - black pepper, salt for an amateur.
Instructions
Step 1
First, prepare the main component of the dish - squid. Cut them, peel them off, rinse thoroughly under cold water. Then rub the squid with salt, immediately pour over boiling water and chop finely. Fold in a saucepan, cover with water and cook until cooked, no more than 3 minutes.
Step 2
Throw the finished squid in a colander, wait until all the liquid has drained.
Step 3
Peel the young potatoes, boil them in lightly salted water until soft and mashed the tubers.
Step 4
Peel the onions, cut them into smaller pieces. Pass the squids through a meat grinder, mix with onions, salt and pepper as you wish. Then fry the resulting mass in butter.
Step 5
Grease a baking sheet, put half of the mashed potatoes, then spread the squid mince on top, cover with the remaining mashed potatoes. Sprinkle with breadcrumbs on top, sprinkle with melted butter and place in an oven preheated to 180 degrees.
Step 6
Cook the potato and squid casserole for 10-15 minutes to brown slightly. Do not cook for a long time - all the ingredients are already ready by themselves, you can dry out the casserole. Serve hot. Separately, you can serve sour cream in a gravy boat or any other sauce.
