Pike and Vegetable Casserole
2 servings
30 minutes
Casserole with pike and vegetables is a refined dish of Russian cuisine, combining the tenderness of fish and the freshness of vegetables. Pike, one of the noblest freshwater species, has long been revered in Russian gastronomy. Its dense and aromatic fillet harmonizes perfectly with soft zucchini and juicy tomatoes, creating a light yet nutritious texture. Beaten eggs add airiness to the casserole, while herbs and spices provide freshness and subtlety of flavor. This dish is ideal for a family dinner; it is not only tasty but also healthy due to minimal thermal processing of ingredients.
1
Cut the zucchini into small cubes. Place in a pan, add salt, mix thoroughly, cover with a lid, and cook on low heat.
- Zucchini: 1 piece
- Salt: to taste
2
When the zucchini releases juice, remove the lid — it's important not to miss this moment, or the zucchini will become too soft. Increase the heat and cook the zucchini, stirring constantly, until the juice evaporates.
- Zucchini: 1 piece
3
Finely chop the pike fillet.
- Ling (sea pike) fillet: 200 g
4
Whisk the eggs with a mixer until frothy, add the cooled pike fillet and cooled zucchini (I topped it with a sliced tomato and some greens). Bake on low heat for 20-25 minutes.
- Chicken egg: 3 pieces
- Ling (sea pike) fillet: 200 g
- Zucchini: 1 piece
- Tomatoes: 1 piece
- Fresh herbs: to taste
