Potato casserole with fish and vegetables
4 servings
60 minutes
Potato casserole with fish and vegetables is a warm, cozy dish filled with the richness of Russian cuisine. Mashed potatoes, tender white fish, and aromatic sautéed vegetables create a harmony of flavors complemented by the light tang of ketchup. The casserole is soft, juicy, with an appetizing cheese crust. This dish is perfect for a family dinner; it is hearty, nutritious, and warms well in cold weather. The casserole embodies the traditions of Russian cuisine where simple yet flavorful dishes are valued. It pairs wonderfully with fresh vegetables or a light salad and is an excellent choice for those who love comforting home-cooked meals.
1
Boil the fish, mash it with a fork, add salt, pepper, and 1 tablespoon of ketchup. Mix well.
- White fish fillet: 500 g
- Salt: to taste
- Mixed peppercorns (four peppers): to taste
- Ketchup: 2 tablespoons
2
Boil the potatoes, make puree with butter and half sour cream (first the butter, then add sour cream when the butter melts).
- Potato: 2 pieces
- Butter: 20 g
- Sour cream: 100 g
3
Finely chop the onion and grate the carrot. Sauté the mixture of onion and carrot for 7-10 minutes.
- Onion: 1 head
- Carrot: 1 piece
4
Then layer in the form: 1st layer - puree (a little, just to cover the bottom). Spread 1 tablespoon of ketchup on the puree; 2nd layer - fish; 3rd layer - vegetable sauté of carrots and onions; 4th layer - puree. Top with the remaining half of the sour cream.
- Potato: 2 pieces
- Ketchup: 2 tablespoons
- White fish fillet: 500 g
- Onion: 1 head
- Carrot: 1 piece
- Potato: 2 pieces
- Sour cream: 100 g
5
Bake in the air fryer at 220 degrees for 25-30 minutes (the same parameters are suitable for the oven). Then add a layer of grated cheese, cover with a lid, and leave until the cheese melts.
- Cheese: 125 g
