Mini-casseroles of sago with salmon

Description

My first acquaintance with barley sago happened a couple of weeks ago in the store. Bought for the sake of interest and not lost! Ready-made sago resembles rice, and pasta at the same time, only structure is more silky. I made from sago here are some great mini casseroles. Very tasty and tender it turned out. These casseroles are very compact, they are great to take along to work or on a picnic.

Ingredients

Sago

2 cup
Salmon

1 piece
Soy sauce

3 tsp
Mustard

3 tsp
Chicken egg

3 piece
Cream

4 Tbsp
Greens
Cheese

50 g

Cooking

First of all salmon, cleaned of skin and bones, cut into small pieces and marinated in a mixture of gocity and soy sauce.

And this is my groats sago. If you're interested about it you can read here - hnb.com.ua/articles/s-zdorovie-sago-2972.

So it looks raw. Write that she's cranky when cooking, I wouldn't say that, you just have to follow a few rules. The most important thing is to fill ONLY the rump! in boiling water! Other cereals dissolve in the water. I took 2 cups of grits and 3 cups water. The water boiled has podalia, rump peppered, prevented, reduced fire cover.

Cooked sago for a long time, 30-35 minutes, in the middle of cooking I topped up a little water and stirred. In the end he added some butter and stirred. Delicious, mouth-watering porridge!!!!!! I say welded, this barley resembles the consistency of rice and pasta. Its characteristic odor from sago no.

To prepare molds for baking, if necessary, lubricate them with oil on the bottom of each muffin put a little grated cheese (I had shredded Parmesan). Cheese is melted, will harden and form a sustainable bottom.

Then put boiled and cooled sago, forming a hole in the middle.

In deepening put a piece of salmon.

Greens finely chop, mix with eggs, cream, slightly prisolit and shake well.

Pour creamy mixture of pudding, sprinkle with cheese, bake in preheated oven 170-175 degrees. about 20 minutes take Out the casserole with silicone blades when they are slightly cooled.

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