Casserole with minced fish and potatoes. Red fish and potato casserole Fish and potato casserole recipe

There is no need to talk for a long time about the benefits of seafood. They are rich in vitamins and minerals. There are many cooking options: fish is fried, stewed, steamed, grilled, etc. And fish and potato casserole can take its rightful place on your table and become a favorite dish even for children. You can easily prepare a hearty dinner using simple and affordable ingredients.

The surest option to buy fresh fish is to buy it alive; if this is not possible, then we look at it carefully and evaluate it according to the parameters listed below.

• Torso.
• Press the side with your finger, if when pressed the pit quickly disappears, then the product is fresh.
• Meat. Please note that it is not flaky.
• Gills. Choose red and clear ones. You should not take it if you see a white or gray coating on them.

Ice. When purchasing frozen fish, look carefully at the ice; it should be clear or slightly white.

Cooking in the oven

Casserole with fish and potatoes in the oven is very easy to prepare. You can take any fish, but fatty ones will work best.

Classic recipe

• You will need:
• fish fillet - 600 g;
• potatoes - 500 g;
• hard cheese - 100 g;
• mayonnaise - 100 ml;
• sour cream - 150 ml;
• onions - 2 pieces;
• vegetable oil - for lubrication;

salt, pepper - to taste.

1. Preparation
2. Chop the potatoes, onions, fish fillets, and chop the cheese.
3. Layer the potatoes, fillets and onions into the pan. Season with salt and cover with potatoes.
4. Mix mayonnaise and sour cream, pour in the ingredients.
5. Bake for 30 minutes at 180°C.

Sprinkle the dish with cheese and place in the oven for another 10 minutes.

Fish and potato casserole in the oven is ready. You can garnish it with herbs and serve with vegetables or fresh cabbage salad.

For children's menu Fish must be present in a child’s diet. It will enrich the body with vitamins A and D, Omega-3 and Omega-6 fatty acids. Fish and potato casserole for children is made from low-fat fish fillet

Classic recipe

• fish fillet - 600 g;
• as in the photo. You can make a casserole with canned cod.
• fish - 300 g;
• butter - 3 tablespoons;
• carrots - 1 piece;
• egg - 2 pieces;
• sour cream 15% - 150 ml;

salt, pepper - to taste.

1. salt - a pinch.
2. Pre-cook the potatoes and mash them into a puree.
3. Cut the fillet into small pieces.
4. Grate the carrots on a coarse grater.
5. Distribute the puree, fillet and carrots in layers in the pan.
6. Pour over egg and sour cream sauce.
7. Bake in the oven for 30 minutes at 180°C.

If desired, you can sprinkle with mild cheese or herbs. Serve your baby with cucumber, tomato or his favorite vegetables.

With mushrooms

Classic recipe

• fillet - 600 g;
• mushrooms - 300 g;
• hard cheese - 50 g;
• mayonnaise - 100 ml;
• ground crackers - 20 g;
• flour - 20 g;
• vegetable oil - for lubrication;

salt, pepper - to taste.

1. Cut the fish into small pieces.
2. Fry the mushrooms in oil and finally add the flour.
3. Grind the cheese on a coarse grater.
4. Grease a baking sheet with oil, place the fish, then the mushrooms. Top with sour cream. Sprinkle with breadcrumbs and cheese.
5. Bake at 180°C for 30 minutes.

The dish according to this recipe comes with an appetizing crust, and the already familiar taste is diversified by mushrooms.

With tomatoes and herbs

You've already learned how to make canned fish casserole, this time try adding tomatoes to it.

You will need:

• potatoes - 800 g;
• fish - 500 g;
• tomatoes - 3 pieces;
• onions - 2 pieces;
• hard cheese - 50 g;
• cream - 100 ml;
• greens - 50 g;
• vegetable oil - for lubrication;

salt, pepper - to taste.

1. Slice the fish and potatoes.
2. Chop the onion into half rings, the tomatoes into slices, and the cheese into thin slices. Chop the greens.
3. Place the potatoes in the pan and add salt. On top - onion, fish, salt and pour cream, sprinkle with herbs. Upstairs - tomatoes. Cover with cheese slices and pour in the remaining cream.
4. Bake at 200°C for 30 minutes.

Spices will help you diversify your dish. Basil, fennel, cardamom, cumin, saffron, turmeric, and lemon balm go well with fish. Experiment with flavors and you will create your own masterpiece.

With minced fish

The fish casserole recipe differs in that it consists of minced fish and ready-made mashed potatoes. You can prepare the minced meat yourself or buy it ready-made. Minced salmon, hake, and pollock are suitable.

Classic recipe

• potatoes - 4 pieces;
• minced meat - 350 g;
• eggs - 2 pieces;
• onions - 2 pieces
• potatoes - 500 g;
• milk - 2 tablespoons;
• vegetable oil - for lubrication;

salt, pepper - to taste.

1. Prepare mashed potatoes.
2. Finely chop the onion.
3. Combine eggs, milk, salt and pepper.
4. Coarsely grate the cheese.
5. Place mashed potatoes and onions on a greased baking dish. Next, minced meat seasoned with salt and pepper, and again onions. Add another layer of puree and top with beaten egg.
6. Cook at 180°C for 30 minutes.
7. After half an hour, sprinkle with cheese and leave in the oven for another 10 minutes.

Potato casserole with fish in the oven is ready. Prepare the sauce for it. Mix tomato paste, sour cream, spices and herbs.

Fish casserole with potatoes in a slow cooker

If you need to quickly prepare dinner and put in a minimum of effort, a slow cooker will help. Try it easy recipe fish and potato casserole that will please everyone in the family.

Classic recipe

• potatoes - 6 pieces;
• fillet - 600 g;
• onion - 1 piece;
• hard cheese - 100 g;
• hard cheese - 100 g;
• vegetable oil - for lubrication;

salt, pepper - to taste.

1. Cut the potatoes into slices and mix with mayonnaise.
2. Cut the fillet into small pieces. Add pepper and salt.
3. Cut the onion into half rings.
4. Grate the hard cheese on a coarse grater.
5. Coat the multicooker with vegetable oil.
6. Place a layer of potatoes, then fillet and onions. Sprinkle with cheese.
7. Select the "Bake" mode, set the timer for 50 minutes and bake.

After the beep, the potato casserole with fish will be ready. Don’t rush to take it out right away, let it cool a little so that the cheese hardens and the mass pulls away from the walls of the bowl.

Some people probably still remember how in Soviet times, canteens served exclusively fish dishes once a week. Such days were called accordingly - “fish days”. The recipes according to which the dishes were prepared could not be called particularly refined, however, it was not for nothing that visitors were asked to give up meat at least once every seven days. The fact is that fish is an excellent dietary product, a source of many useful substances, including phosphorus, which is so necessary for our body. Back then, the menu in canteens included mostly fried and steamed fish. Today we can pamper our taste buds with more interesting dishes. Fortunately, the current fish recipes very refined.

But we decided not to be particularly picky, but to tell you how to prepare a simple, but very healthy dish, which, we hope, after reading our article, will become an indispensable component of your family’s menu. This is a casserole with potatoes and fish. Cooked in the oven, it is incredibly tasty. In addition, what is most important, this dish is hearty, and our modern, constantly busy housewife will not spend much time on it.

So, casserole with potatoes and fish. By the way, whether you cook it in an oven or a slow cooker is up to you, because the recipes we offer are perfect for a miracle stove.

A small retreat

As a rule, when preparing a dish such as casserole with potatoes and fish in the oven, they usually take sea ​​fish. It is known to have fewer bones, which is a plus. The variety doesn't really matter. Who likes what. As for potatoes, ideally, of course, it is best to take young tubers. But this condition is optional. Also, remember that classic recipe You can always make a little adjustment. According to your own taste, so to speak. And lastly, a casserole with potatoes and fish in the oven cooks quite quickly, so keep this in mind and do not miss the end time of the process.

Classic version

This will be the most simple casserole from pollock. To prepare it you will need to stock up on five hundred grams of fish (you definitely need fillets), three or four large potatoes, one hundred grams hard cheese, mayonnaise and sour cream (100 g each), one large onion.

The cooking process itself is simple. Potatoes should be cut into circles, the rest of the ingredients should be cut arbitrarily. Salt and pepper. Then place all the products in layers in a mold that has been greased in advance. Moreover, there should be potatoes below and above. Then fill the future casserole with a mixture of sour cream and mayonnaise and put it in the oven for half an hour. The temperature is one hundred and eighty degrees. After time has passed, sprinkle the casserole with cheese and leave in the oven for another ten minutes.

Complicated option

Now let’s try to modify the recipe a little. We will take the same amount of fish, potatoes and onions as in the previous version, but we will add more champignons, three hundred grams will be enough. We will also need another egg, a few cloves of garlic, a couple of tablespoons of flour and dill.

Cooking

We cut the fish again randomly, but this time big pieces, but the potatoes will need to be grated (only on a coarse grater). Fry the mushrooms along with the chopped onions. Then we build the casserole. Place grated potatoes on the bottom, then fish, then mushrooms and onions. Sprinkle with dill. And then fill it with a mixture of eggs, flour and garlic. Well, we don’t need to remind you that we pepper and salt the food. Any housewife knows this without us. All. The casserole goes into the oven for the same time and at the same temperature as the first, classic one, so to speak.

Casserole with pike perch and potatoes

While talking about it, we cannot fail to mention pike perch, which is perfectly suited for this dish. And if it is fresh and not frozen, then the taste of the food will be simply excellent. So, we take pike perch fillet, onions and potatoes again in the same quantities. We also need tomatoes - three juicy ones. Plus cheese, one hundred and fifty grams, a packet of sour cream and two tablespoons soy sauce.

How to cook? Yes, very simple. Again we line the bottom of the mold with potatoes cut into circles, place tomatoes + onions on it, then go large pieces fish. The only caveat is that the pike perch must first be coated with soy sauce. Sprinkle our dish with cheese on top and pour plenty of sour cream. All. It's time to put the casserole in the oven. For an hour, at the same temperature - one hundred and eighty degrees.

Children's version

Fish should definitely be present in a child's diet. But you cannot offer a child a dish prepared using soy sauce, pepper or any other purely adult ingredients. But there is also a fish casserole option for them.

To prepare it, you need to mash half a kilogram of potatoes. Place half of it in a greased pan, put grated carrots on top, then fish. Then cover everything with the remaining puree. Make a sauce from two eggs and a glass of sour cream. Pour over the casserole. Cook for half an hour.

Hearty, unusual, aromatic fish and potato casserole. A simple dish from the “put everything in one bowl and it cooks itself” series.

Fish fillet - 500-700 g
Potatoes - 500-700 g
Onion - 1-2 onions
Mayonnaise - 100-200 g
Cream (milk) - 50-100 g
Hard cheese - 50 g
Vegetable oil-1-2 tbsp. spoons
Salt to taste

Any fish fillet, be it pollock or salmon. I used pangasius fillet, which is usually sold here as fillet sole. It’s fatty and perfect for baking with potatoes.
The rest of the products are the most common. If you don't have cream and cheese, you can do without them.

Thaw the fillet. Peel the potatoes and onions.

Grease the baking dish with oil. You can use a deep, large frying pan. Only, of course, without plastic or other flammable handles.

Cut the potatoes into slices. Better thinner, it will taste better. Lay the slices overlapping in one layer. Place the fish fillet cut into pieces on top.

Sprinkle with chopped onion in half rings. Salt.

We do the second layer in the same way. Don't forget to add salt. And cover it with potato slices.

The layer scheme is as follows: potatoes-fish-onions-potatoes-fish-onions-potatoes. Next, stir the mayonnaise with cream. And spread evenly over the top.

Place in the oven for about 30 minutes at 180 degrees. These are indicative parameters. Time and temperature largely depend on the oven. Some heat “hard”, others “softly”, although you set the temperature to the same temperature. So look at the browning and readiness of the potatoes, which can be determined by piercing the casserole with a fork or, more conveniently, a bamboo skewer.
When the dish looks like this

Take out the baking sheet and sprinkle with grated cheese.

And put it back in the oven for a few minutes until browned.

You can eat potato casserole with fish either hot or cold.

So that after placing the casserole in the oven you don’t have to do anything at all, you can sprinkle the cheese right away, but then place the baking sheet lower so that the top does not burn, and set the temperature a little lower so that the bottom does not fry too much.