Jellied trout and pike perch on agar-agar
2020-08-13 / test@t
Smoked haddock casserole
Usually fish casseroles are prepared with a layer of mashed potatoes. We decided to reduce the amount of carbohydrates in this dish by adding healthy broccoli to the fish. And to give the casserole a crispy texture, sprinkle it with bread crumbs.
Ingredients
- 1 small onion
- 500 ml of milk
- 1 bay leaf
- 2 strips of lemon zest
- 250 g smoked haddock fillet
- 250 g cod fillet or haddock on the skin
- 300 g broccoli
- 50 g butter
- 3 tbsp. l. flour
- 1 tsp mustard
- 20 g of hard aromatic cheese
- salt, freshly ground black pepper
- 2 slices of white bread
- 2 st. l. grated cheese
- 1 tsp dried parsley
STEP-BY-STEP COOKING RECIPE
Step 1
Preheat oven to 220 ° C. Prepare sprinkles. Crumble the bread into small crumbs, add grated cheese and dried parsley.
Step 2
Peel the onion and cut into 4-6 pieces. Pour milk into a saucepan and add onion, bay leaf, and lemon zest. Place the smoked and raw fish, skin side down, in a saucepan of milk and simmer for 3 minutes. Remove the pan from heat, cover and let sit for 5 minutes.
Step 3
Cut the broccoli into small pieces and blanch in boiling water for 5 minutes. Throw in a colander and pour over with cold water.
Step 4
Melt the butter in a saucepan, add flour and fry, stirring occasionally, for 2 minutes. Pour in the milk in which the fish was cooked and cook the sauce, stirring occasionally, for 5 minutes. At the end of cooking add mustard and grated cheese, season with salt and pepper.
Step 5
Disassemble the fish into small pieces, remove the skin. Combine the fish and broccoli with the sauce and place in a baking dish. Sprinkle sprinkles on the casserole and place in the oven for 15–20 minutes.
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