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Fish finger casserole

updated

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Ingredients for 4 servings:

  • 15 fish sticks
  • 40 g butter or margarine
  • 1 onion(s)
  • 5 tomatoes
  • 1 bunch of chives
  • 200 small can mushrooms, sliced
  • ⅛ liter sour cream
  • 4 eggs
  • 2 tbsp Parmesan, grated
  • salt and pepper
  • Fat for the mold

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Fry the fish fingers in hot oil until golden brown, then remove from the pan. Peel and dice the onion, then sauté in the oil. Peel the tomatoes, cut into eighths, and drain. Wash and chop the chives. Layer the fish fingers, tomatoes, and some chives in a greased baking dish. Arrange the mushroom slices on top, sprinkle with chives, and add the onions. Whisk the cream with the eggs and cheese and season with salt and pepper. Pour over the ingredients. Bake in a preheated oven at 200°C (gas mark 3) for about 30 minutes. Serve immediately. Tip: Serve with mashed potatoes, potato salad, or duchess potatoes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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