Fish casserole
6 servings
30 minutes
Fish casserole is a refined dish of Russian cuisine that combines tender salmon fillet, aromatic mushrooms, and creamy parmesan. This dish was created as a way to preserve the freshness of fish and give it a rich flavor through baking. Lemon adds a slight tang that highlights the seafood character of the dish, while baked eggs with milk create a delicate texture. The casserole is perfect for family dinners or festive gatherings, delighting with its juiciness and rich taste. It can be served as a standalone dish or with a light garnish like greens or mashed potatoes.
1
We clean the mushrooms, wash them thoroughly, and cut them into small pieces. Pour a little oil into the pan and fry. Be sure to add salt and pepper.
- Mushrooms: 300 g
- Salt: to taste
- Ground black pepper: to taste
2
Cut the salmon fillet into cubes, season with salt and pepper. Place on a baking sheet greased with sunflower oil. Cut the lemon in half and squeeze one half over the fillet.
- Salmon fillet: 500 g
- Salt: to taste
- Ground black pepper: to taste
- Lemon: 1 piece
3
We wash the greens, chop them, and place them on top of the fillet.
- Fresh herbs: 1 bunch
4
We take the fried mushrooms and layer them next.
- Mushrooms: 300 g
5
Grate the cheese on a coarse grater and place it on top of the mushrooms.
- Parmesan (Parmigiano Reggiano): 200 g
6
We break the eggs, add milk and salt. We mix everything well. Then we carefully pour it into the baking tray.
- Chicken egg: 2 pieces
- Milk: 1 glass
- Salt: to taste
7
Preheat the oven to 180 degrees. Bake for 30 minutes until golden brown.
