Potato casserole with cod liver
8 servings
90 minutes
In the depths of the potato casserole, cod liver plays the same role as pieces of butter in Kiev cutlets. The hot shell of minced meat or mashed potatoes should take it to the very heart and become as tender as possible. During heat treatment, the oily essence of the liver will manifest itself even more vividly, but at the same time it will not lose its character - and between layers of hot mashed potatoes, the liver will feel not like a lumpy puddle of fish fat, but like a fish fondant with an amazing texture, creamy and elastic at the same time.
1
Prepare all the ingredients. Preheat the oven to 180 degrees.
2
Peel the potatoes, cut them into large pieces, and boil until cooked. Drain the water.
- Potato: 1 kg
3
Mash the cooked potatoes with a potato masher or pass them through a vegetable mill.
- Potato: 1 kg
4
Stir milk into the hot puree and salt to taste.
- Milk: 100 ml
- Salt: to taste
5
Mash the cod liver with a fork.
- Cod liver: 200 g
6
Slice the green onion into rings and mix it with cod liver, leaving some onion for garnish.
- Spring onion: 15 g
7
Mix the eggs into the cooled puree.
- Chicken egg: 2 pieces
8
Spread half of the puree evenly in the baking dish. Place the cod liver filling on top and cover with the second half of the puree.
- Potato: 1 kg
- Cod liver: 200 g
9
Sprinkle the casserole with breadcrumbs and place small pieces of butter on top. Bake in the oven for 40–45 minutes or until golden brown.
- Breadcrumbs: 40 g
- Butter: 50 g
10
Serve the potato casserole garnished with green onions.
- Spring onion: 15 g
