Trout and Egg Casserole Recipe
If you are a little tired of boiled eggs during Easter week, I suggest you cook a trout casserole with eggs. This casserole is good both warm and cold, but we liked it cold more.
Servings
4
Cook Time
55minutes
Servings
4
Cook Time
55minutes
Ingredients
Instructions
  1. Melt the butter and fry the flour in it.
  2. Add the milk and, stirring constantly, stirring the lumps, boil for 5 minutes, season with salt and pepper, nutmeg. If lumps still remain, you can rub through a sieve, add tomato paste.
  3. Grease the molds with oil, put the fillet cut into pieces, pour the sauce and put the peeled and cut in half eggs, lightly pressing into the sauce
  4. Place the molds in the bowl of the slow cooker. Select the “on-air” mode.
  5. Bon appetit.
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