Light, tender, creamy, delicate, with a spicy sauce - it's all about her, about a casserole of cod, carrots and pumpkin. I tried it for fun - I was not deceived in my expectations-it's delicious, it's very tasty!!! There was nothing superfluous in the recipe,nothing I wanted to add, nothing that would make it harder to taste. I will definitely cook more than once! Trying it?
| Cook Time | 60 minutes |
| Servings |
Ingredients
- 300 gram Fillet fish cod
- 4 tablespoons Vegetable oil
- 250 gram Carrot
- 50 gram Pumpkin
- 250 ml Milk
- 4 pieces Chicken eggs
- 2 tablespoons Lemon juice
- 50 gram Spinach fresh
- 100 ml Yogurt natural
- 4 cloves Garlic
- Salt to taste
- Seasoning to taste
Ingredients
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Instructions
- Cut the carrots and pumpkin into pieces. Pour 2 tbsp of oil and spices to taste. Mix well, put in a baking dish, sprinkle with 3 chopped garlic cloves, cover the form with foil. The oven is preheated to 200 degrees. Bake for 30 minutes.
- Fresh-cut fish thaw and squeeze well. Cut the fish into pieces, add 2 tbsp of vegetable oil, lemon juice and mix.
- Beat eggs with milk and salt.
- Remove the pan with the vegetables.
- Put the fish (squeeze from the marinade).
- Pour in the milk sauce. Put in the oven for 20 minutes. Focus on your oven!
- Combine the spinach, salt, yogurt and garlic clove in a blender. adjust to taste.
- Serve the casserole hot with sauce.
- Bon appetit!
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