Pink Salmon and Cauliflower Casserole Recipe
A dish for both family and holiday table. You can use any non-bony fish, both white and red, as desired and possible. Instead of cauliflower, you can take broccoli or an assortment of them.
Servings
4
Cook Time
60minutes
Servings
4
Cook Time
60minutes
Ingredients
Instructions
  1. I prepared half the amount. We clean the fish, I have pink salmon, cut into fillets, I leave the skin, you-at your discretion, cut into pieces 2 by 3 cm. Marinate the fish in salt, lemon juice, seasoning for fish and a mixture of peppers.
  2. We take cauliflower. If fresh, then we disassemble the inflorescences. Boil in salted water. If fresh, then 5 minutes, if frozen, then 2 minutes. We throw it in a colander.
  3. Preparing the fill. We heat the cream a little, put the melted cheese in them, stir with a whisk. Cream needs slightly warmed, otherwise the cheese will not dissolve. I have melted cheese.
  4. We lay eggs.
  5. Beat with a whisk.
  6. Put in the form of fish and cauliflower. Squeeze out the garlic, it should have been done immediately when marinating.
  7. Fill the fish with cheese-cream-egg mass. Put in the oven at 200 degrees, bake until tender and golden brown for about 40 minutes.
  8. Serve the casserole hot.
  9. Bon Appetit!!!
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