Description
Gentle, easy, light... And if someone does not like milk can safely replace them on the fish fillet.
Ingredients
-
Onion
1 piece
-
Carrots
1 piece
-
Pepper
350 g
-
Fish ROE
400 g
-
Flour
-
Vegetable oil
-
Cheese
100 g
-
Semolina
2 Tbsp
-
Spices
-
Chicken egg
1 piece
Cooking
Fry in vegetable oil grated on a coarse grater carrots, chopped onion and peppers (I had frozen).
Lightly fried milk (not until ready).
Add to vegetable sauté with salt, pepper, spices, egg and mix well.
Then add the semolina (depending on the moisture content of vegetables can go bigger or smaller), mix well.
In the baking dish, lay 1/2 of the vegetable mass, the layer of milk (better to cut smaller than me).
Lay the remaining vegetables and layer with grated cheese.
Put in a preheated 180 degree oven for 15 minutes.
Next, set the grill mode for baking the crust.
Give the casserole to cool slightly and serve.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.