John Myers
Bulgur Fish Casserole
The perfect bulgur fish casserole recipe with a picture and simple step-by-step instructions.
- 1 Cup Bulgur
- 3 Pc. Bell peppers (red, yellow, green)
- 200 g Grated Gouda
- 3 Pc. Pollack fillet
- 3 Garlic cloves pressed
- 200 ml Cream
- 2 tsp Chili Sauce (Sambal Oelek)
- 1 Stock cube
- 2 tbsp Soy sauce
- Salt, butter, breadcrumbs, possibly some milk
- Cook the bulgur in the broth according to the instructions, about 15 minutes.
- Clean the peppers and cut into small cubes, then briefly blanch them.
- Fry the fish. Butter the baking dish and sprinkle with breadcrumbs.
- Chop or pluck the fish and place in the form with the bulgur and vegetables in layers.
- Puree half of the cheese with the cream, garlic, sambal and soy sauce in a blender. In the event that the whole thing through the cheese is too paperboard, thin out with a little milk.
- Pour the pureed sauce over the layers and cover with the rest of the cheese.
- Bake in the oven at 180 C for about 25 minutes.
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