Fish casserole with champignons
Ingredients
Servings 4- marinated whole champignons, Bonduelle 100 g
- mullet fillet 500 g
- suluguni cheese 100 g
- cream 10% 250 ml
- potatoes 5 pcs.
- carrot 1 pc.
- tomatoes 1 pc.
- bell pepper 1 pc.
- white onion 2 pcs.
- chicken egg 1 pc.
- soy sauce 3 tbsp. l.
Cooking
Step 1
Cut the onion into strips, carrots in a semicircle, pepper into cubes, and champignons in half, mix. Cut the tomatoes into circles. Cut the potatoes into half-centimeter circles and fry it on both sides until golden brown. Cut the mullet fillet into thin slices at an angle of 45 degrees.
Step 2
Put half of the fried potatoes on the bottom of the baking dish, salt a little, then put the layers of fish and lightly salt again. Top with a mixture of vegetables and mushrooms and a mug of tomato. Finish with a layer of fried potatoes and drizzle with sauce.
Step 3
Send to the oven preheated to 240 degrees. When the sauce begins to boil, add the grated cheese on a coarse grater. Cook until cheese is browned.