Fish casserole with potatoes and eggplants
6 servings
150 minutes
Fish casserole with potatoes and eggplants is a classic Russian dish that combines tender fish fillet, creamy 'Béchamel' sauce, and a harmony of vegetables. The dish has its roots in home kitchens where the combination of simple ingredients creates true gastronomic pleasure. The pangasius used in the recipe has a mild taste without a strong fishy smell, perfectly complementing the creaminess of the sauce and the texture of the potatoes. The casserole acquires an appetizing golden crust thanks to grated cheese that melts and binds all ingredients into one dish. It can be served as a standalone dish accompanied by fresh green salads or light sauces. It is perfect for family dinners and cozy evenings, creating an atmosphere of a warm home and enjoyment of flavor. Aroma, taste, and texture – everything here combines for a harmony of taste sensations.
1
Peel the potatoes and boil them whole. Add salt during boiling. Slice into approximately 4-5 mm thick slices.
- Potato: 8 pieces
- Spices: 2 g
2
Cut the fish into large pieces of 4-6 cm. Salt and pepper. I use fish seasoning (never use Mivina or similar!). Why pangasius? Simply because it doesn't have a strong fishy smell and pairs well with vegetables. Yes, it's fatty, but it's perfect for this dish. Fry the fish after coating it in flour.
- Pangasius (basa) fillet: 1 kg
- Spices: 2 g
- Wheat flour: 200 g
3
Peel the eggplants (optional), cut them into strips up to 5 mm thick. Salt and pepper them, and let sit for about 10 minutes to absorb. Then fry in vegetable oil. It is advisable to remove excess fat with paper towels.
- Eggplant: 3 pieces
- Spices: 2 g
4
In my version, the sauce 'Béchamel' looks like this: melt 80 g of butter over low heat, add 2 tablespoons of flour. Whisk until a homogeneous mass is obtained. Add about 150 ml of milk. Cook until it thickens. For spices, I add salt, a little coriander/nutmeg, and about 0.5 teaspoon of oregano. It all depends on the hostess's taste preferences.
- Bechamel sauce: 200 ml
- Wheat flour: 200 g
- Spices: 2 g
5
Place the potatoes on a greased baking tray, pour sauce over them. Firmly place the fish on top.
- Potato: 8 pieces
- Bechamel sauce: 200 ml
- Pangasius (basa) fillet: 1 kg
6
Layer the eggplants tightly. Sprinkle this beauty with grated cheese and finely chopped parsley. Cover with foil. Send to the oven (180 degrees) for 30 minutes. Enjoy your meal!
- Eggplant: 3 pieces
- Hard cheese: 200 g
- Spices: 2 g