Haddock fish casserole with mushrooms under béchamel sauce

6 servings

60 minutes

Fish casserole made from pollock with mushrooms under béchamel sauce is an exquisite dish of European cuisine that combines the tenderness of sea fish and the creamy velvetiness of classic French sauce. It is not just food but a gastronomic journey inspired by the traditions of ancient recipes. The casserole enchants with contrasting textures: soft pollock filling, juicy mushrooms, and airy béchamel that forms a delicate crust when baked. A hint of nutmeg enhances the dish's flavor while dill adds fresh herbal notes. An ideal choice for a cozy family dinner or a special evening when something refined is desired.

Energy value per serving

• Calories: 323.5
• Proteins: 25.7g
• Fats: 15g
• Carbohydrates: 21.7g

Ingredients

• Haddock fillet: 600 g
• White bread: 100 g
• Milk: 700 ml
• Sour cream 20%: 5 tbsp
• Ground nutmeg: 0.5 tsp
• Salt: 0.5 tsp
• Butter: 40 g
• Ground black pepper: 0.3 tsp
• Champignons: 10 pc
• Breadcrumbs: 50 g
• Dill: 0.5 bunch

Cooking steps

1. First, we make a simple béchamel sauce. For this, melt 20 grams of butter in a pan, add flour, and constantly stir with a whisk while gradually pouring in 500 ml of milk. You should have a mixture with the consistency of not very thick sour cream. Add a little salt, a pinch of nutmeg, and black pepper. Cook on the lowest heat for 15 minutes, stirring occasionally.

   Required ingredients:

   • Butter: 40 g
   • Milk: 700 ml
   • Ground nutmeg: 0.5 teaspoon
   • Ground black pepper: 0.3 teaspoon
   • Salt: 0.5 teaspoon

2. Preheat the oven to 180 degrees, and while the sauce is cooking, soak the bread in milk, squeeze it out, and pass it through a meat grinder along with the fish. Add sour cream, the remaining nutmeg, salt, and mix well (you can also chop all the ingredients in a food processor for even faster results).

   Required ingredients:

   • Milk: 700 ml
   • White bread: 100 g
   • Haddock fillet: 600 g
   • Sour cream 20%: 5 tablespoon
   • Ground nutmeg: 0.5 teaspoon
   • Salt: 0.5 teaspoon

3. We wash the mushrooms and cut them into slices.

   Required ingredients:

   • Champignons: 10 pieces

4. Grease a medium-sized baking tray with butter and sprinkle with breadcrumbs. Place the minced meat, add mushrooms on top, and put it in the oven on the middle rack for 20 minutes.

   Required ingredients:

   • Butter: 40 g
   • Breadcrumbs: 50 g

5. Remove the baking tray from the oven, evenly spread the sauce on top (not too thick), and place it back in the oven on the top shelf for another 15 minutes. If you have a grill oven, cook on the top shelf for 10 minutes first, then under the grill for another 5 minutes until a tender crust forms.

   Required ingredients:

   • Milk: 700 ml

6. Take the finished dish out of the oven, let it cool a bit, carefully cut into portions, arrange on plates, and garnish with dill!

   Required ingredients:

   • Dill: 0.5 bunch