Description
Casserole of spinach and trout in cheese-almond crust.
Ingredients
-
Spinach
0.5 pack
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Trout
1 slice
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Bow white
1 piece
-
Garlic
1 tooth
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Chicken egg
3 piece
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Sour cream
4 Tbsp
-
Nutmeg
0.5 tsp
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Mozzarella
150 g
-
Olive oil
2 Tbsp
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Almonds
50 g
Cooking
Onion and garlic finely chop.
Fry until transparent in olive oil. Mode broiling in the cartoon.
Trout cut into small cubes.
Eggs, sour cream, nutmeg, whisk. Add thawed spinach, fried onions, trout, half of the grated cheese.
Out of parchment paper for baking, cut 2 strips, put a cross on the bottom of the slow cooker (and then it will be easy to get). Pour on top of casserole.
For the baking program at 50 minutes slow Cooker VT-4213 GY
10 minutes before the end sprinkle the remaining mozzarella and almonds. Thanks to the paper, the casserole can easily be pulled out of shape.
Bon appetite!
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