Casserole with fish as in kindergarten: popular recipes

Fish casserole as in kindergarten - it is difficult to forget its aroma and taste. This side dish was loved not only by children, but also by their parents. And not in vain. After all, the dish is healthy and nutritious. The main ingredient - sea fish (pollock) - is nutritious along with beef and pork, but it does not contain heavy "meat" fats. Therefore, fish protein is absorbed easily and quickly, without loading the digestive system.

Baked fish is included in the list of diet foods for diseases of the gastrointestinal tract, such as: gastritis, ulcer, inflammation of the duodenum, colitis, enterocolitis. Only marine fish of fatty varieties is prohibited: halibut, whitefish, sturgeon, saury, mackerel, etc.

Cooking rules

Fish casserole or sauté as in kindergarten is a fish souffle. The main principle of its preparation is whipping egg whites and mixing with minced fish. Thus, the dish is soft and airy.

There are a lot of recipes for fish casseroles as in kindergarten, but the general rules of preparation are taken as the basis for all recipes.

• Choose a fish. For souffle, as a rule, they take fillets of sea fish: perch, cod, red fish, etc. There are few bones in it and after baking it “melts” in the mouth. But if you are not cooking for a child, you can also take river fish. The budget or student option is canned food. The taste, by the way, is very delicate and original. Suitable canned saury in oil, sardine, tuna, etc.
• Recycle. It is enough to knead sea fish without bones with a fork after boiling or steaming. Raw fillet should be grinded in a meat grinder or chopped with a blender. River fish should be scrolled twice through a meat grinder, as small bones may come across.
• The right baking dish. Choose tall shapes with a thick bottom, then the souffle will not "roll over the sides." And the heat will be distributed evenly and the dish will not burn.
• The basis of the souffle. The main thing in soufflé preparation is to properly separate the protein from the yolk. If at least a small dose of the yolk gets into the protein, then the foam will not break up properly.
• Cheese for golden brown. For an alluring aroma and delicious golden crust add grated cheese to the dish. It is enough to mix it with sour cream or cream and put it in the last layer.
• Seasonings. Not all dried herbs and spices are suitable for fish. Here are some suitable options: rosemary, black pepper, thyme, nutmeg, tarragon, dried dill, chopped bay leaf, coriander. Of course, if a fish casserole is being prepared as in a kindergarten, then apart from salt, spices are not put in the dish.

Classic recipe from kindergarten

You will need:

• cod fillet (or any saltwater fish) - 400 g;
• carrots - 1 piece;
• egg (separately protein and yolk) - 1 piece;
• milk - 70-80 ml;
• flour - 1 tablespoon;
• butter - 20 g;
• salt to taste.

Cooking

1. Remove the bones (if any) with the fillet, cut everything into small pieces or slices and steam. Or pour some drinking water into a pot or pan. When the water begins to boil, lay out the pieces of fillet.
2. Rub the carrots finely. Spread thinly over pieces of fish. Do not mix. Simmer until all the water has evaporated (about 10-15 minutes).
3. Grind boiled fish with carrots with a blender or process in a meat grinder.
4. Divide the egg into yolk and protein.Stir the yolk with mashed fish, and whisk the whites in a lush foam.
5. Prepare the fill for minced fish. Pour milk into a saucepan (can be replaced with cream). Pour the flour and simmer, stirring, so that no lumps form. Add the butter a minute before cooking.
6. Put the mixture to the fish, salt and mix everything until smooth.
7. Gently mix the whipped protein.
8. Lubricate the mold with vegetable or butter. Spread evenly. The height of the layer should not exceed 3 centimeters.
9. Cook should be steamed or in a water bath. You can put in the oven for 20-30 minutes until a crust appears on the walls of the dish. Bake at 200 degrees.

So the casserole with fish is ready in the kindergarten. After cooling, cut into portions and serve as a full garnish with vegetables or salad. Wonderful casserole made from pink salmon, healthy and appetizing.

Fish casserole (pudding) with rice

The original casserole recipe with rice in tomato paste is prepared quickly and consists of simple products. The dish has a spicy creamy tomato flavor and an appetizing, festive look. This casserole can be given to children from 2-3 years.

You will need:

• fillet of perch (cod, red fish) - 300 g;
• rice - 250 g;
• milk - 100 ml;
• tomato paste - 50 ml;
• sour cream - 100 ml;
• egg - 1 piece;
• butter - 30 g;
• greens (parsley, celery, dill) - a small bunch;
• salt, pepper (black, red) - to taste.

Cooking

1. Boil rice until half cooked.
2. Cut the fish fillet into small pieces.
3. Lubricate the bottom of the baking dish with butter. Put a layer of boiled rice on top. Sprinkle with salt and pepper.
4. The next layer - put the pieces of fish.
5. For the sauce, mix sour cream and tomato paste, chop and add chopped herbs and salt. Mix well.
6. Lubricate the fish with the resulting dressing.
7. Spread butter flakes on top.
8. Put in the oven for about 20-25 minutes. The temperature regime is 180-200 degrees.
9. Prepare the fill: mix a fresh egg with milk, beat slightly. Remove the pan from the oven and pour the mixture onto a semi-finished casserole. Set for another 7-10 minutes until a light golden crust appears.

Slow Cooking Recipe

This version of the fish casserole in the multicooker is designed for 5 servings. The dish definitely does not burn and rises well. It resembles fish pie in taste and consistency, which little gourmets and their parents enjoy eating.

You will need:

• white fish fillet - 500 g;
• white bread - 300 g;
• milk - 200 ml;
• carrots - 2 medium;
• potatoes - 3 pieces;
• egg - 1 piece;
• vegetable oil - 2 tablespoons;
• greens (dill, parsley) - a small bunch;
• salt, pepper - to taste.

Cooking

1. Boil potatoes and carrots in a slow cooker in the "Stew: vegetables" mode for 15 minutes. Or turn on "Multipovar" at 140 degrees at the same time.
2. Let the vegetables drain in a colander and cool. Peel, grate, mix and divide into 2 equal parts.
3. Crush the bread into pieces, pour milk, squeeze.
4. Put the washed fish in a colander, let the water drain. Grind to a puree state in a blender or in a meat grinder. Add bread soaked in milk, salt and pepper.
5. Grease the capacity of the multicooker with butter or vegetable oil. Put one part of the vegetables on the bottom. Then a layer of fish. Put a layer of the remaining vegetables on top.
6. Beat 1 egg and pour over the vegetables.
7. Close the lid and set the Multi Cook mode to 110 degrees in the multicooker. And cook for 30 minutes.

The recipe for a fish casserole as in kindergarten remains almost unchanged, but it can be prepared in different ways: in the oven, slow cooker, steamed or water bath. The casserole filling can be changed based on preferences: add carrots, onions, green peas, seaweed, mushrooms, put any greens - dill, parsley, celery, spinach, etc. Cereals and pasta are often added. Therefore, fish souffle is an opportunity to independently compose a composition of your favorite ingredients in combination with fish.

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