Small-eyed grenadier casserole
1 serving
30 minutes
Casserole of small-eyed macrurus is a delicate dish of European cuisine that combines airy mashed potatoes, fragrant sautéed carrots and onions, as well as soft fish fillet. Macrurus, known for its delicate texture, acquires a rich flavor when baked that harmonizes perfectly with the creamy aroma of potatoes. The cheesy crust gives the dish an appetizing golden crispness, making it even more appealing. This treat is perfect for a cozy family dinner or festive table as it is both simple to prepare and elegant in presentation. The casserole is not only nutritious but also offers a comforting, rich taste that is especially good on cold days, warming with its tenderness and softness.
1
Cut the fish fillet into small pieces. Wash the potatoes, peel them, cut into four parts and boil. Then drain the water and mash the potatoes with butter. It should turn out like a dry puree. Cut the onion into strips and grate the carrot on a fine grater.
- Roundnose grenadier fillet: 200 g
- Potato: 2 pieces
- Onion: 0.5 piece
- Carrot: 0.5 piece
- Butter: 20 g
2
Fry the onion and carrot in a pan for 2-3 minutes (do not brown too much, sauté until soft).
- Onion: 0.5 piece
- Carrot: 0.5 piece
- Vegetable oil: 2 tablespoons
3
Assemble the casserole in a ceramic dish: first layer - half of the puree, second layer - onion and carrot, third layer - fish fillet. Cover the fish fillet with the remaining puree and generously sprinkle with grated cheese on top. Bake the casserole in the oven for 30 minutes at 170 degrees. Serve the dish hot with an appetizing cheese crust.
- Potato: 2 pieces
- Onion: 0.5 piece
- Carrot: 0.5 piece
- Roundnose grenadier fillet: 200 g
