Very healthy and tasty fish casserole. Almost any fish will work great for this recipe, but trout or salmon are especially good.
It is necessary
- - 1 kg of salmon;
- - 100 g of butter;
- - 100 g of celery (root);
- - 100 g dry baguette;
- - 500 g of potatoes;
- - 3 pcs. onions;
- - 250 ml of starter culture;
- - 100 g of curly parsley;
- - 100 g of green dill;
- - 2 g of black ground pepper;
- - 5 g dry ground garlic;
- - salt to taste.
Instructions
Step 1
Take a large saucepan, pour cold water into it and add a little salt, put it on the stove. While the water is boiling, peel the potatoes and celery roots. Cut the potatoes into quarters. Cut the celery root into slices a few centimeters wide. When the water boils, dip the potatoes and celery root in it and cook them together until tender. The potatoes should not be overcooked, they should keep their shape. Remove the finished potatoes and celery and cool.
Step 2
Melt some butter in a skillet. Wash the onion, peel, dry and cut into thin half rings. Fry the onions in oil until golden brown. Rinse fresh parsley and dill well in cold water, dry and chop finely. Combine chopped greens with sautéed onions.
Step 3
Defrost fish fillets well. It is better not to defrost in the microwave, the fish heats up unevenly in it. Rinse fish fillets, remove films and bones, if necessary. Cut into small pieces. Pour in the sourdough evenly, season with salt and pepper. You can add some cheese if desired. Bake for one hour. Serve garnished with herbs.
Step 4
Take a baking dish, brush it with a little butter. Put half the onion with herbs on the bottom, then the fish fillet slices, again a layer of onion with herbs. Grate celery and potatoes on top on a coarse grater.
