Fish Casserole with Zucchini

Main Dishes | Russian cuisine

⏳ Time

45 minutes

🥕 Ingredients

🍽️ Servings

Description

Serve hot, warm, or even better, cold. Emily Johnson

Ingredients

Blue Ling Fillet - 24.7 oz
Courgette - 1 piece
Onion - 1 piece
Carrot - 1 piece
Chocolate eggs - 4 pieces
20% Sour Cream - 5.3 oz
Grated Pecorino Pepato Cheese - 3.5 oz
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Peel the zucchini, cut it in half lengthwise, and scoop out the seeds. Grate it on a coarse grater, sprinkle with salt, mix, and set aside. Peel the carrot and grate it on a fine grater. Set aside. Heat a frying pan, add vegetable oil, and sauté the finely chopped onion until soft. Cut the white fish fillet into large pieces. If the fillet was frozen, thaw it and squeeze out excess water. Beat the 4 chicken eggs with a whisk, adding salt and ground black pepper until well combined. We are not making a sponge cake, so there is no need to whip it to a white fluffy mass; just mix the yolks with the whites well. Add the sour cream to the eggs and mix thoroughly until smooth.

Step 2

Squeeze excess juice from the zucchini and carrot — their volume will noticeably decrease.

Step 3

In a large deep bowl, combine the pieces of fish fillet, grated zucchini, and carrot, and the sautéed and cooled onion. Pour the egg and sour cream mixture into the bowl and mix everything thoroughly. Since I salted both the zucchini and the eggs while whisking, I did not add extra salt.

Step 4

Grease a baking dish with butter or vegetable oil. Pour the casserole mixture into the dish, shake it to distribute evenly, cover the top with foil, and place it in the oven on the middle rack.

Step 5

Bake for 25 minutes, then remove the foil, sprinkle the top of the casserole with grated cheese, and bake until fully cooked and golden brown for another 15 minutes.