Dutch Fish Bread
6 servings
60 minutes
This bread is something between a casserole, a soufflé and a pie and is served as a main dish. It goes well with light vegetable side dishes and warm milk sauces, but the main task is not to overdry the bread in the oven and not let its tender and juicy essence turn into cotton wool, otherwise everything is lost.
1
Peel and chop the onion and garlic. Fry in vegetable oil until golden brown. Finely chop the fresh basil leaves and place them in a small bowl.
- Onion: 1 head
- Garlic: 2 cloves
- Vegetable oil: 50 ml
- Basil leaves: 70 g
2
In a blender or food processor, place chopped cod fillet, sautéed onion and garlic, add sour cream, lemon juice, pepper, and salt to taste. Blend until smooth.
- Cod: 700 g
- Sour cream: 125 g
- Lemon juice: 50 ml
- Salt: to taste
- Ground black pepper: to taste
3
Mix about a quarter of the minced meat in a separate bowl with chopped basil and one egg. Transfer the remaining minced meat to another bowl and mix thoroughly with the second egg.
- Basil leaves: 70 g
- Chicken egg: 2 pieces
- Cod: 700 g
- Chicken egg: 2 pieces
4
Cut the smoked salmon into small pieces. Prepare a ceramic baking dish: line the bottom and sides with baking paper.
- Smoked salmon: 200 g
5
Lay half of the minced cod with egg as the first layer. On top, completely layer the minced basil. Next, add all the diced salmon.
- Cod: 700 g
- Chicken egg: 2 pieces
- Basil leaves: 70 g
- Smoked salmon: 200 g
6
Spread the remaining cod filling as the last layer and smooth the surface. Sprinkle with a little salt and black pepper.
- Cod: 700 g
- Salt: to taste
- Ground black pepper: to taste
7
Place the fish bread mold in a container filled with hot water — pour enough water to cover the sides of the mold by about 2 cm — and send it to a preheated oven at 200 degrees for forty minutes.
8
Remove the fish bread from the oven, let it cool slightly, carefully take it out of the mold, and transfer it to a cutting board. Slice it into thin pieces and serve while hot.