Little-eyed grenadier casserole

Ingredients
Serves: +1
  • Fillet of small-eyed grenadier 200 g
  • Potatoes 2 pieces
  • Onion ½ pieces
  • Carrot ½ pieces
  • Salt 2 g
  • Vegetable oil 2 tablespoons
  • Butter 20 g
Per serving
Calories: 738 kcal
Proteins: 19.8 g
Fats: 54.1 g
Carbohydrates: 46.1 g
Method
30 minsPrint
  • Little-eyed grenadier casserole
    Cut the fish fillet into small pieces. Wash potatoes, peel, cut into quarters and boil. Then drain the water and heat the potatoes with butter. You should get something like a dry puree. Cut the onion into strips and grate the carrots on a fine grater.
  • Little-eyed grenadier casserole
    Fry onions and carrots in a pan for 2-3 minutes (do not fry too much, sauté until soft).
  • Little-eyed grenadier casserole
    Collect the casserole in a ceramic container: first layer – half mashed potatoes, second layer – onions and carrots, third layer – fish fillets. Close the fish fillet with the remaining puree, sprinkle generously with grated cheese on top. Send the casserole to the oven for 30 minutes. Bake at 170 degrees. Serve the dish hot with a delicious cheese crust.
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Rating
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