Fresh Baltic Sprat Fillet Casserole
4 servings
30 minutes
Casserole made from fresh Baltic sprat fillets is a vibrant representative of Estonian cuisine, where simplicity meets depth of flavor. The roots of the dish trace back to the traditions of fishing villages where sprat was a staple in the diet. Baked fillet surrounded by potatoes, bacon, and aromatic mayonnaise creates a rich, harmonious taste with notes of tenderness and light smokiness. Red onion adds a piquant sweetness while pearl onion and herbs refresh the aftertaste. This dish is perfect for family dinners as well as cozy gatherings. It can be served with a light salad or fresh rye bread that highlights the characteristic flavor of sea fish. The casserole warms not only with its aromas but also with its history, conveying the spirit of the Baltic shores.
1
Boil peeled potatoes in salted water, cool them down, and slice into rounds.
- Boiled potatoes: 300 g
- Salt: to taste
2
Cut the bacon and red onion into strips.
- Bacon: 20 g
- Red onion: 0.5 head
3
In a baking pan, pile the potatoes, place the fish fillet on top, sprinkle with salt and pepper, add red onion, pour with mayonnaise, and place bacon on top.
- Boiled potatoes: 300 g
- Sprat: 200 g
- Salt: to taste
- Ground black pepper: to taste
- Red onion: 0.5 head
- Mayonnaise: 250 g
- Bacon: 20 g
4
Bake in the oven at 180 degrees for 12 minutes.
5
Garnish with greens and pearl onions.
- Green: to taste
- Pearl onion: 30 g