Fish casserole with potatoes
Composition / ingredients
5
Servings:
Cooking method
Salted herring is indicated in most recipes. However, many believe that it gives the dish a bitterness. This undesirable taste can be beaten off by fatty pork, softening the salinity of herring. Many prefer herring or grouse, roach or whitefish, etc. However, it comes out best with herring.
And here are some basic rules. It is necessary to use fillets of medium-sized fish without a spine and head when cooking this casserole. Cut the potatoes only into slices of three to four millimeters. Try to lay them out so that the rows look like fish scales. Using river fish or lake fish, because of its dryness, lay the layers of fish with pieces of fatty pork or bacon. And chop the onion finely, or slice it thinly, but never put it on the bottom. And cook the dish in a saucepan, as well as in a mold or in a deep frying pan.
So, put some butter in the pan. On it – layers of potato circles, then – pieces of fish, chopped onions. All this will be filled with a chatterbox made from milk, raw egg and flour. Put on the fire, bring the future casserole to a boil. Well, we will bring our yummy in a preheated oven to readiness.
And here are some basic rules. It is necessary to use fillets of medium-sized fish without a spine and head when cooking this casserole. Cut the potatoes only into slices of three to four millimeters. Try to lay them out so that the rows look like fish scales. Using river fish or lake fish, because of its dryness, lay the layers of fish with pieces of fatty pork or bacon. And chop the onion finely, or slice it thinly, but never put it on the bottom. And cook the dish in a saucepan, as well as in a mold or in a deep frying pan.
So, put some butter in the pan. On it – layers of potato circles, then – pieces of fish, chopped onions. All this will be filled with a chatterbox made from milk, raw egg and flour. Put on the fire, bring the future casserole to a boil. Well, we will bring our yummy in a preheated oven to readiness.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Herring in vegetable oil - 301 kcal/100g
- Herring in sour cream - 97 kcal/100g
- Herring in tomato sauce - 159 kcal/100g
- Hot smoked herring - 215 kcal/100g
- Pickled herring - 192 kcal/100g
- Fresh herring - 161 kcal/100g
- Salted herring - 217 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
