Description
It turned out very tasty casserole! The rice is juicy, flavorful and tender fish balls delicious, with a little surprise inside. Casserole is good hot or cold, help yourself!
Ingredients
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Fish
300 g
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Mustard
1 tsp
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Figure
3 cup
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Garlic
4 tooth
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Onion
1 piece
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Carrots
1 piece
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Pumpkin
1 cup
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Mussels
15 piece
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Chicken egg
2 piece
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Sour cream
3 Tbsp
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Greens
1 tsp
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Spices
Cooking
For this casserole you can use any fish and, if you want the fish to replace your favorite kind of meat. I have salmon, I cut it into pieces and marinate in 1 teaspoon of Dijon mustard for flavor.
Rice (I had Basmati) boil in salted water until tender.
Finely chop the garlic, onion cut, carrot RUB on a grater and fry in a little olive oil until soft, season with salt and remove from heat.
To the vegetables add the cooked rice, grated pumpkin, mix well. For those who don't like pumpkin I want to say that no smell, no taste of pumpkin in the finished dish will not be felt, but the casserole will be very juicy, tender and slightly sweet
Add the spices (I peppers and dried barberries)
Fish mince or grind in a blender, add salt and dry herbs
I used ready be, in principle, it is possible to do without them or use frozen
Half of the rice with vegetables spread in prepared pan
Take about a tablespoon minced fish pressed in it media
Form a ball
Put the balls on rice
Spread on top the remaining rice
The eggs and cream/sour cream stir, season with salt
With this mixture, evenly pour the rice, the remaining mussels went to the decoration on top
Bake in a preheated oven 175-180 deg 30-35 min.
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