Fish casserole with champignons
4 servings
70 minutes
Fish casserole with mushrooms is a refined combination of tender salmon, aromatic mushrooms, and a golden potato base soaked in creamy sauce. This recipe, originating from European cuisine, embodies baking traditions, creating a dish with rich flavor and delightful texture. Salmon adds softness and richness to the casserole, mushrooms add zest, and suluguni provides an appetizing crust. Vegetables contribute juiciness and freshness while cream binds the ingredients into a harmonious whole. The casserole is perfect for a cozy family dinner or festive feast, delighting with tenderness and richness of flavors.
1
Slice the onion into strips, the carrot into half circles, the pepper into cubes, and cut the mushrooms in half, then mix.
- White onion: 2 pieces
- Carrot: 1 piece
- Bell pepper: 1 piece
- Canned mushrooms: 100 g
2
Slice the tomatoes into rounds. Cut the potatoes into half-centimeter rounds and fry them on both sides until golden brown. Slice the salmon fillet into thin slices at a 45-degree angle.
- Tomatoes: 1 piece
- Potato: 5 piece
- Salmon fillet: 500 g
3
Place half of the fried potatoes at the bottom of the baking dish, sprinkle a little salt, then layer the fish and sprinkle a little salt again.
- Potato: 5 piece
- Salmon fillet: 500 g
4
Top with a mixture of vegetables and mushrooms and slices of tomato. Finish with a layer of fried potatoes and drizzle with sauce.
- Canned mushrooms: 100 g
- Carrot: 1 piece
- Bell pepper: 1 piece
- Tomatoes: 1 piece
- Potato: 5 piece
5
Place in a preheated oven at 240 degrees. When the sauce starts to boil, add grated cheese. Cook until the cheese is golden brown.
- Suluguni cheese: 100 g
