Fish casserole

Category: Fish dishes
Fish casserole

Ingredients

Fish fillet (any, my Korean is similar to our pollock or hake) 300- 400gr
Bulb onions 1 medium
White stale bread 1 (Soviet bun, 3 kopecks each) or 2 pieces of loaf (1 cm wide)
Egg 3 pcs
Milk 200 ml
Salt
Pepper
Butter for greasing the saucepan

Cooking method

  • Break the bun into smaller pieces and pour over the milk.
  • Chop the fish with a knife (0.5 - 1 cm squared), I advise you to do this, because the chopped fish retains more juice than the fish passed through the meat grinder.
  • Finely chop the onion.
  • Mix fish, onion, bun, squeezed and grated between the fingers, salt, pepper, drive in the eggs and mix thoroughly.
  • Grease a stone saucepan with oil and put our fish mixture there.
  • Cook on the program 돌솥 누룽 시 (Fried (baked) rice in a stone pot) until the victorious "pee-pee".
  • Allow to cool in a saucepan for 10 minutes, after which the casserole keeps its shape well.
  • Fish casserole


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