We make an easy and tasty dish from healthy ingredients. 6 step-by-step recipes for fish and potato casserole. Useful tips for choosing fresh fish. We prepare the dish quickly in the oven and slow cooker. Add mushrooms and tomatoes, select spices. And also a recipe for children.

There is no need to talk for a long time about the benefits of seafood. They are rich in vitamins and minerals. There are many cooking options: fish is fried, stewed, steamed, grilled, etc. And fish and potato casserole can take its rightful place on your table and become a favorite dish even for children. You can easily prepare a hearty dinner using simple and affordable ingredients.

The surest option to buy fresh fish is to buy it alive; if this is not possible, then we look at it carefully and evaluate it according to the parameters listed below.

• Torso. Press the side with your finger, if when pressed the pit quickly disappears, then the product is fresh.
• Meat. Please note that it is not flaky.
• Gills. Choose red and clear ones. You should not take it if you see a white or gray coating on them.
• Ice. When purchasing frozen fish, look carefully at the ice; it should be clear or slightly white.

Cooking in the oven

Casserole with fish and potatoes in the oven is very easy to prepare. You can take any fish, but fatty ones will work better.

Classic recipe

You will need:

• fish fillet - 600 g;
• potatoes - 500 g;
• hard cheese - 100 g;
• mayonnaise - 100 ml;
• sour cream - 150 ml;
• onions - 2 pieces;
• vegetable oil - for lubrication;
• salt, pepper - to taste.

Preparation

1. Chop the potatoes, onions, fish fillets, and chop the cheese.
2. Layer the potatoes, fillets and onions into the pan. Season with salt and cover with potatoes.
3. Mix mayonnaise and sour cream, pour in the ingredients.
4. Bake for 30 minutes at 180°C.
5. Sprinkle the dish with cheese and place in the oven for another 10 minutes.

Fish and potato casserole in the oven is ready. You can garnish it with herbs and serve with vegetables or fresh cabbage salad.

For children's menu

Fish must be present in a child’s diet. It will enrich the body with vitamins A and D, Omega-3 and Omega-6 fatty acids. Fish and potato casserole for children is made from lean fish fillets.


You will need:

• potatoes - 500 g;
• fish - 300 g;
• butter - 3 tablespoons;
• carrots - 1 piece;
• egg - 2 pieces;
• sour cream 15% - 150 ml;
• salt - a pinch.

Preparation

1. Pre-cook the potatoes and mash them into a puree.
2. Cut the fillet into small pieces.
3. Grate the carrots on a coarse grater.
4. Beat eggs and sour cream.
5. Distribute the puree, fillet and carrots in layers in the pan.
6. Pour over egg and sour cream sauce.
7. Bake in the oven for 30 minutes at 180°C.

If desired, you can sprinkle with mild cheese or herbs. Serve your baby with cucumber, tomato or his favorite vegetables.

With mushrooms

You will need:

• fillet - 600 g;
• mushrooms - 300 g;
• hard cheese - 50 g;
• sour cream - 150 ml;
• ground crackers - 20 g;
• flour - 20 g;
• salt, pepper - to taste.

Preparation

1. Cut the fish into small pieces.
2. Fry the mushrooms in oil and finally add the flour.
3. Grind the cheese on a coarse grater.
4. Grease a baking sheet with oil, place the fish, then the mushrooms. Top with sour cream. Sprinkle with breadcrumbs and cheese.
5. Bake at 180°C for 30 minutes.

The dish according to this recipe comes with an appetizing crust, and the already familiar taste is diversified by mushrooms.

With tomatoes and herbs

You've already learned how to make fish casserole, this time try adding tomatoes to it.


You will need:

• potatoes - 800 g;
• fish - 500 g;
• tomatoes - 3 pieces;
• onions - 2 pieces;
• hard cheese - 50 g;
• cream - 100 ml;
• greens - 50 g;
• salt, pepper - to taste.

Preparation

1. Slice the fish and potatoes.
2. Chop the onion into half rings, the tomatoes into slices, and the cheese into thin slices. Chop the greens.
3. Place the potatoes in the pan and add salt. On top - onion, fish, salt and pour cream, sprinkle with herbs. Upstairs - tomatoes. Cover with cheese slices and pour in the remaining cream.
4. Bake at 200°C for 30 minutes.

Spices will help you diversify your dish. Basil, fennel, cardamom, cumin, saffron, turmeric, and lemon balm go well with fish. Experiment with flavors and you will create your own masterpiece.

With minced fish

The fish casserole recipe is different in that it consists of minced fish and ready-made mashed potatoes. You can prepare the minced meat yourself or buy it ready-made. Minced salmon, hake, and pollock are suitable.


You will need:

• potatoes - 4 pieces;
• minced meat - 350 g;
• eggs - 2 pieces;
• onions - 2 pieces
• hard cheese - 100 g;
• milk - 2 tablespoons;
• salt, pepper - to taste.

Preparation

1. Prepare mashed potatoes.
2. Finely chop the onion.
3. Combine eggs, milk, salt and pepper.
4. Coarsely grate the cheese.
5. Place mashed potatoes and onions on a greased baking dish. Next, minced meat seasoned with salt and pepper, and again onions. Add another layer of puree and top with beaten egg.
6. Cook at 180°C for 30 minutes.
7. After half an hour, sprinkle with cheese and leave in the oven for another 10 minutes.

Potato casserole with fish in the oven is ready. Prepare the sauce for it. Mix tomato paste, sour cream, spices and herbs.

Fish casserole with potatoes in a slow cooker

If you need to quickly prepare dinner and put in a minimum of effort, a slow cooker will help. Try an easy fish and potato casserole recipe that the whole family will love.


You will need:

• potatoes - 6 pieces;
• fillet - 600 g;
• onion - 1 piece;
• mayonnaise - 100 ml;
• hard cheese - 100 g;
• salt, pepper - to taste.

Preparation

1. Cut the potatoes into slices and mix with mayonnaise.
2. Cut the fillet into small pieces. Add pepper and salt.
3. Cut the onion into half rings.
4. Grate the hard cheese on a coarse grater.
5. Coat the multicooker with vegetable oil.
6. Place a layer of potatoes, then fillet and onions. Sprinkle with cheese.
7. Select the "Bake" mode, set the timer for 50 minutes and bake.

After the beep, the potato casserole with fish will be ready. Don’t rush to take it out right away, let it cool a little so that the cheese hardens and the mass pulls away from the walls of the bowl.

Enough has probably already been written about the benefits of fish. Its importance in the diet is evidenced by the fact that previously all catering establishments had a mandatory fish day (at first once, and then twice a week)! If you constantly consume it, both the cardiovascular and skeletal systems of the human body will always be in perfect order until old age (a striking example of this is the inhabitants of the island of Okinawa, who have been eating seafood for generations).

Variety of dishes

In the cuisines of the peoples of the world (especially those who have lived near water bodies from time immemorial) there are a huge number of dishes prepared from fish and seafood. The raw materials used are subjected to various processing: frying, boiling, baking, salting, stewing, pickling. What chefs haven’t come up with to cook fish. One of the dishes is fish casserole (like in kindergarten, nostalgic). It’s quite simple to prepare; even a less experienced cook can handle it.

like in kindergarten

Imagine a situation where your kindergarten-age child demands on Saturday morning, when the kindergarten is a day off, to prepare him “something like in kindergarten” for breakfast. Fish casserole, like in kindergarten, is the best option. It is tasty, nutritious, and beneficial for the child’s body (and it won’t hurt you either: the phosphorus and amino acids contained in fish and rice are excellent. And you can introduce it into your baby’s diet from the age of two. So let’s try to cook it!

Basic recipe for fish casserole, like in kindergarten

To get an “authentic” dish, you need to take: fish fillet - 600 grams, a glass of milk, a couple of spoons of flour, two eggs, two spoons of cow's butter, breadcrumbs, ground black pepper and salt. This portion is enough to savor not only for your child, but also for a family of three.

Easy to prepare!

Fish casserole, like in kindergarten, is quite easy to prepare. It is better to take sea fish (it has fewer small bones and more phosphorus and healthy fats). If you manage to take not a fillet, but a carcass, don’t be upset.

Variation with rice

Rice (as in kindergarten), as one of the options, has a right to exist. It must be said that rice in some Soviet kindergartens was added by cooks solely in order to save fish: if you put half the mass in a dish as rice, then exactly half as much fish will be wasted! But we, as modern cooks, will not use rice in order to save the main product. It has long been noted that rice in combination with fish gives an enhancing taste effect, allowing the nutrients contained in marine inhabitants to be absorbed more quickly by the body. And besides, it’s really delicious!

Ingredients: fish fillet - 500 grams, rice - a glass (ideally, boiled rice should be equal in volume to fish), a glass of milk, a couple of eggs, cow and vegetable oil - a little. Of course, salt, breading and pepper.

We need fish casserole, like in kindergarten. How to cook it with rice? Approximately the same scheme as in the previous recipe. Boil the fish (very briefly). Boil the rice until almost done. We make the sauce as in the basic version: from flour, milk, butter. Place a mixture of rice and fish in equal proportions into a baking dish. Pour in a couple of spoons of sauce. Then a layer of filling. More sauce. Top with a beaten egg and breadcrumbs (don't forget salt/pepper). Place in the oven and bake until golden brown (usually 20 minutes, no more). For those who do not like golden brown crusts: the dish, in principle, is ready even after 10 minutes, when the crust has not yet formed and browned. So you can reduce the cooking time (the main ingredients have already been heat-treated). Remove the finished dish from the oven and eat. Have fun everyone!

Enough has probably already been written about the benefits of fish. Its importance in the diet is evidenced by the fact that previously all catering establishments had a mandatory fish day (at first once, and then twice a week)! If you constantly eat fish dishes, then both the cardiovascular and skeletal systems of the human body will always be in perfect order until old age (a striking example of this is the inhabitants of the island of Okinawa, who have been eating seafood for generations).

Variety of dishes

In the cuisines of the peoples of the world (especially those who have lived near water bodies from time immemorial) there are a huge number of dishes prepared from fish and seafood. The raw materials used are subjected to various processing: frying, boiling, baking, salting, stewing, pickling. What chefs haven’t come up with to cook fish. One of the dishes is fish casserole (like in kindergarten, nostalgic). It’s quite simple to prepare; even a less experienced cook can handle it.

Fish casserole, like in kindergarten

Imagine a situation where your kindergarten-age child demands on Saturday morning, when the kindergarten is a day off, that you prepare something for breakfast, just like in kindergarten. Fish casserole, like in kindergarten, is the best option. It is tasty, nutritious, and beneficial for the child’s body (and it won’t hurt you either: phosphorus and amino acids contained in fish and rice are an excellent combination of products). And you can introduce it into your baby’s diet from the age of two. So let's try cooking!

Basic recipe for fish casserole, like in kindergarten

To get an authentic dish, you need to take: 600 grams of fish fillet, a glass of milk, a couple of spoons of flour, two eggs, two spoons of butter, breadcrumbs, ground black pepper and salt. This portion is enough to savor not only for your child, but also for a family of three.

Easy to prepare!

Fish casserole, like in kindergarten, is quite easy to prepare. It is better to take sea fish (it has fewer small bones and more phosphorus and healthy fats). If you managed to take not a fillet, but a carcass, don’t be upset.

1. We free the fish from bones and skin (if it’s a fillet, then we move on to the next step automatically).
2. Place the fillet in a pan of cold, lightly salted water, let it boil, and cook over low heat for no more than 5 minutes.
3. Remove the fillet from the pan, cool and mash with a fork until mushy.
4. Pour flour into a heated dry frying pan and dry it until golden brown. Pour the previously melted butter into the flour and mix thoroughly to avoid lumps.
5. Bring the milk to a boil in a separate bowl and add a mixture of flour and butter. Stir and add salt and pepper. Remove the sauce from the heat and let it cool slightly.
6. Grease a baking dish (not very large, but preferably several small ones) with vegetable oil. Place half of the minced fish on the bottom of the pan and pour the sauce over it. Then another layer of fish. Top everything with the remaining sauce.
7. Beat the eggs with a whisk, pour over the future casserole, and sprinkle the whole mass well with breadcrumbs.
8. Place in the oven, preheated to 180. Bake for 20-25 minutes until golden brown. We take out the finished product, cool it and feed the baby (and you will also get some).

Variation with rice

Fish casserole with rice (like in kindergarten), as one of the options, has a right to exist. It must be said that rice in some Soviet kindergartens was added by cooks solely in order to save fish: if you put half the mass in a dish as rice, then exactly half as much fish will be wasted! But we, as modern cooks, will not use rice in order to save the main product. It has long been noted that rice in combination with fish gives an enhancing taste effect, allowing the nutrients contained in marine inhabitants to be absorbed more quickly by the body. And besides, it’s really delicious!

Ingredients: 500 grams of fish fillet, a glass of rice (ideally, boiled rice should be equal in volume to fish), a glass of milk, a couple of eggs, a little cow and vegetable oil. Of course, salt, breading and pepper.

We need fish casserole, like in kindergarten. How to cook it with rice? Approximately the same scheme as in the previous recipe. Boil the fish (very briefly). Boil the rice until almost done. We make the sauce as in the basic version: from flour, milk, butter. Place a mixture of rice and fish in equal proportions into a baking dish. Pour in a couple of spoons of sauce. Then a layer of filling. More sauce. Top with a beaten egg and breadcrumbs (don't forget salt/pepper). Place in the oven and bake until golden brown (usually 20 minutes, no more). For those who do not like golden brown crusts: the dish, in principle, is ready even after 10 minutes, when the crust has not yet formed and browned. So you can reduce the cooking time (the main ingredients have already been heat-treated). Remove the finished dish from the oven and eat. Have fun everyone!

​If thinking about what to feed your child is often a headache for you, then you came to our website at the right time. The problem of a healthy and tasty dinner for your baby aged 1 year and older, and at the same time for the whole family, has been solved for today!

Fish is very easily digestible by a demanding child’s stomach, and all pediatricians and nutritionists in the world are shouting about the benefits of the product. Therefore, fish must be included in your baby’s menu for full development and growth. But sometimes it’s not so easy to feed your child this goodness. But almost all children adore fish fillet in the form of a casserole for its rich taste. We suggest using this valuable information and choosing a suitable casserole recipe just like in kindergarten.

Secret materials

The variety of recipes for children's fish casseroles is undeniable, but each of them is based on a general cooking principle. In order for the dish to be guaranteed to be a great success, take note of simple cooking nuances:

• The preparation of any culinary masterpiece always begins with a competent selection of quality ingredients. Since we decided to pamper the children with a casserole, tender sea fish fillets are suitable for them: cod, perch, red fish, pollock. These types of fish contain almost no bones and have a milder taste.
• Buying fish fillets does not guarantee complete absence of bones. Parents often introduce casserole to their children from a year old (preferably from 2 years old), so before cooking, carefully examine the fish for exceptional fillet content. You also need to peel and finely chop or mash the fillet with a fork.
• An important point in preparing the perfect fish casserole for children is choosing a suitable baking dish. For this dish, it is preferable to form with a massive bottom and high walls: this way the casserole will not burn and will not fall over the sides.
• All housewives have long known the miraculous effect of seasonings: with the right selection of spices, any dish will sparkle in a new way, have a more appetizing appearance and a rich taste. Fish is quite capricious in combination with seasonings and it is best to accompany it with dried dill, nutmeg, black pepper, rosemary, chopped bay leaf and tarragon. If you want to prepare a fish casserole like in kindergarten, use only salt.
• The fish casserole will turn out airy and tender only if you make the soufflé correctly. To do this, pay great attention to carefully separating the yolks from the whites.

You can complement any fish casserole recipe for children with a delicious cheese crust: just mix sour cream, cream, grated cheese and place as the last layer in the casserole.

Cheap, but not at all cheerful

This casserole recipe boasts a minimal number of ingredients, which significantly saves the family budget.

We will need:

• 300 g fish fillet;
• 1 egg;
• ½ tbsp. milk;
• 1 tsp. flour;
• 1 tsp. butter;
• breadcrumbs;
• a little salt.

Cooking plan:

1. Boil the fillet in salted water: for complete cooking, wait 5-7 minutes after boiling.
2. While the fish is cooking, let's make the milk sauce: dry the flour in a dry frying pan, mix it with soft butter. Put the milk to boil and after boiling add flour with butter and a little salt. After boiling again, remove from heat. The final step is to add the egg to the sauce and stir.
3. Grease the mold with oil, place some of the chopped fish on it, pour half of the sauce on it, then another layer of fish and again the sauce.
4. The last one will be a thin layer of breadcrumbs.
5. The casserole will be cooked in the oven for 15-25 minutes at 180 degrees.

Recipe in a slow cooker: video

Greetings from the country's kindergartens

This recipe is a classic that has long been loved by all children from the menu of all kindergartens. The result is a very satisfying and tasty delicacy that you hardly even have to chew: it is so tender.

We will need:

• 400 g fish fillet (preferably cod);
• 1 carrot;
• 20 g butter;
• 80 ml. milk;
• 1 egg;
• 1 tbsp. l. flour;
• a pinch of salt to taste.

Cooking plan:

1. Remove the bones from the fillet and cut into small pieces. Steam the fish or boil it in boiling water.
2. Grate the carrots on a fine grater and place on the fish without stirring. Simmer the ingredients until all the water has evaporated (about 10 minutes).
3. Grind the fish and carrots again in a meat grinder or blender.
4. Carefully separate the egg into yolk and white. Beat the latter until foam forms, add the yolk to the fish and stir.
5. Cook milk with flour, stirring. After boiling, add oil.
6. Add salt to the filling, add to the fish, and stir.
7. Gradually pour the beaten egg white into the casserole and stir.
8. Place the fish casserole in a greased form as in kindergarten and cook in the oven for 20-30 minutes at 200 degrees.

Fish and vegetable casserole recipe: video

Minimum ingredients - maximum benefits

This recipe is perfect for a 1 year old child. But if your one-year-old doesn't like onions yet, exclude them from the casserole. The combination of fish and potatoes is already traditional and a win-win: everyone loves it, which means that the whole friendly family will like the children's casserole.

We will need:

• 700 g fish fillet;
• 3 potato tubers;
• 1 onion;
• 1 egg;
• a little salt.

Cooking plan:

1. Finely grate the potatoes and rinse.
2. Chop or grate the onion on a fine grater.
3. Combine ingredients, add egg and salt.
4. Place the casserole evenly in a greased pan and cover with foil.
5. Cook for 10-15 minutes at 200 degrees in the oven. Then remove the foil and bake until the potatoes are done.

Option for fish casserole with potatoes: video recipe

Here are simple recipes for fish casseroles for kindergarten, which both one-year-old children and adult family members will appreciate. If desired, you can add your favorite side dish and vegetables to the casserole. Bon appetit, dear readers and children!

When a child sees a baked piece of silver carp or cod, he wrinkles his nose and resolutely pushes the plate of dinner away from him. Sound familiar? Many parents, not unreasonably, worry that their children simply cannot stand fish in any of its culinary forms. And they are worried for good reason: the fillets of sea and river inhabitants contain a lot of useful substances necessary for the growth and development of a child. A way out of the situation could be a fish casserole like in kindergarten. This is a simple and successful way to “disguise” the fish with the presentation form.

Fish (sea or river) should be present in the human diet as often as possible. It contains a rich set of vital components: calcium and phosphorus, iodine and magnesium, iron, zinc, vitamins A, E, D, protein and the famous Omega-3 fatty acids.

Why love fish

People who often eat fish get sick less than others, do not suffer from excess weight, have a strong cardiovascular system and look young longer. For example, the famous “fish-eaters” of the Japanese differ from representatives of other nations in their good health and longevity.

For children, fish nutrition is no less important than for adults. This is a valuable source of “correct protein”, which is necessary for the construction of the entire body and, above all, muscle tissue. This protein is similar to beef or veal protein, but unlike them, it is “lighter”: it is quickly and almost completely (93-99%) absorbed by the body.

In addition, lovers of low-fat food are pleased with the calorie content of fish. Depending on the variety, it ranges from 80 to 200 kcal per 100 g.

Fish dishes should be included in children's menus starting from 9-12 months. Children are often allergic to this product, so it is necessary to introduce a new diet gradually. Start with half a teaspoon per day. And step by step, increase the volume to 50 g. At the age of about two years, the baby can already eat 100 g of fish once a day in the form of meatballs, cutlets, soufflés or casseroles.

The benefits and harms of the fish table

The beneficial properties of fish are not limited to the presence of high-quality light protein. The tender fillets of river and sea inhabitants contain a lot of “benefits” that are responsible for a certain “sector” of the development of the child’s body.

• Omega-3. Unsaturated fatty acids are a source of nutrition for the brain and heart. They improve mental activity, which is very important for schoolchildren, and also promote normal blood flow and reduce the level of bad cholesterol in the blood.
• Iodine. The presence of a sufficient amount of iodine in the body normalizes the functioning of the thyroid gland. Sea fish is very rich in iodine. For example, it is enough for an adult to eat two hundred grams of mackerel to provide the body with the daily requirement of iodine.
• Phosphorus. This natural energy drink has a positive effect on the nervous system, improves activity and performance, which is also important for children who are constantly in the process of learning. In addition, phosphorus is necessary for the muscular system, bones and tissues.
• Vitamin A. Works to benefit the visual organs.
• Vitamin D. Stimulates the production of many hormones and promotes the absorption of calcium in the body.
• B vitamins. They have a beneficial effect on the functioning of the digestive and nervous systems.
• Vitamin RR. Serves as a means to prevent skin diseases, helps proteins, carbohydrates and fats to be properly absorbed.

Choosing the “right” fish

When choosing fish for baby food, it is better to give preference to marine representatives of the genus. Unlike their river counterparts, they are more “clean” and rich in valuable substances. For example, fillets of marine representatives contain a huge amount of iodine, which is so necessary for the body. As well as biogenic nutrients, which, in turn, are given to its inhabitants by sea water. All fish are divided into three grades.

1. Low-fat fish (0.3-1.3%). These are cod, hake, perch, flounder, pollock, navaga, haddock.
2. Fish of medium fat content (4-8%). These are bream, herring, pike perch, pike, carp, catfish, chum salmon, and pink salmon.
3. Fatty fish (from 9%). These include sprat, salmon, herring, omul, halibut, salmon, mackerel, and eel.

7 signs of a good product

Ideally, prepare a fish treat for a child from freshly caught fish. However, this is not always possible, so when choosing fish in a store, make sure it is “unspoiled.” This can be determined by seven signs.

1. Clear eyes. Unspoiled chilled fish has hard, shiny scales and the same eyes. White streaks on the eyes indicate improper storage of the product and signs of spoilage.
2. Clean gills. There should be no mucus or yellowness on them. Color - red, pink.
3. Faint odor. It is not forbidden to smell fresh fish near the counter: the product should have a faint “watery” smell, the aroma of iodine or the sea. At the slightest hint of rottenness, refuse to purchase.
4. Freshness test. Press your finger into the belly of the fish. If the pressure mark immediately disappears, you can safely take this copy.
5. White and pink fillet. When choosing fish fillets or strips, pay attention to the color. It should be white or with a pink tint (for fish of red varieties, red, respectively). Specimens of a yellowish or grayish color are not suitable for us.
6. Uniform frost. If you buy fresh frozen hake or perch, pay attention to the amount of ice on the carcass. If the icing on the sides is more extensive, this is a sign that the product has been subjected to repeated freezing and defrosting. For quality fish, the layer of ice should be uniform and thin.
7. Dense carcass. Thawed fish should be firm, not loose or fall apart in pieces. By the way, it is better to defrost the product in lightly salted water in order to preserve the maximum amount of beneficial properties.

It is recommended to store fresh fish at a temperature of 0 to 2°C. Not all refrigerators have shelves that provide this mode. In this case, the fish can be placed in a container with ice and closed with a lid. This way the product will stay fresh longer. The shelf life of fresh fish is up to two days, frozen - up to six months.

Fish casserole like in kindergarten: 3 recipes

The best ways to cook fish for children are boiling in water and steaming, baking, stewing. If you want your child to enjoy this most valuable product without whims, try preparing a fish casserole like in kindergarten. We offer you three popular recipes.

Carrot-fish soufflé, steamed or baked

Description. In addition to carrots, you can add other vegetables to this dish. Thanks to the careful grinding of the components, your child will not even notice their presence.

What to cook from:

• fish fillet - 500 g;
• water - as needed;
• carrots - one;
• egg - one;
• milk - half a glass;
• flour - two teaspoons;

Step-by-step instruction

1. Cut the fillet into small pieces and place in a heated frying pan.
2. Lightly fry the fillet and add water to the pan.
3. Place grated carrots (or other vegetables if desired) on top.
4. Without stirring, simmer for 15 minutes.
5. Grind the fried fish and carrot mixture through a meat grinder.
6. Pour the egg yolk into the minced meat.
7. For the sauce, pour milk into a saucepan and add flour.
8. Stirring thoroughly, cook the sauce until thick.
9. Beat the egg white until foamy.
10. Mix the protein mass and sauce with minced fish and vegetables.
11. Place the semi-finished product in the mold.
12. You can cook in a double boiler, in a water bath or in the oven at 200°C.
13. After half an hour the dish is ready.

Fish muffins in a slow cooker

Description. This is a recipe for fish casserole like in kindergarten. The dish is convenient to prepare in a slow cooker. Then it turns out not only tasty, but also fast.

What to cook from:

• fish fillet - 300 g;
• milk - a glass;
• white bread - 4 pieces;
• eggs - two;
• salt - to taste;
• onion - one small;
• butter - for processing the mold.

Step-by-step instruction

1. Pour the milk into a bowl and soak the bread in it.
2. Squeeze the bread and pass through a meat grinder along with onions and fish fillets.
3. Add eggs and salt to the minced fish.
4. Place the mixture in an oiled multicooker bowl.
5. Cook in a multicooker in the “Baking” mode for half an hour.

You can cook this dish in the “Steamer” mode. To do this, pour the mixture into silicone molds and place them in a special multicooker container for steaming. And you should pour half a liter of water into the bowl itself. In 20-30 minutes, the fish cakes will be ready.

Rice and fish pudding

Description. Fish combined with rice has a more pronounced taste. This dish is very satisfying, healthy, ideal for a diet menu.

What to cook from:

• fish fillet - 500 g;
• rice - a glass;
• salt - to taste;
• milk - 100 ml;
• flour - dessert spoon;
• egg - one.

Step-by-step instruction

1. Boil the fillet.
2. Boil the rice.
3. Mix rice and fish, add salt to taste.
4. For the sauce, pour the milk into a saucepan, add flour and, stirring, heat until lumps dissolve and thicken.
5. Salt the sauce.
6. In the pan, layer the rice-fish mixture and sauce, alternating them until the ingredients are gone.
7. Cover the top layer with beaten egg.
8. Bake in the oven at 180-200°C until the top layer is browned - about 20 minutes.

According to this recipe, the fish casserole turns out not just like in kindergarten, but even tastier. When introducing fish into your baby’s diet, keep in mind that this product is a strong allergen, so at the first sign of a negative reaction from the body, exclude representatives of the aquatic world from the menu for a while.

As a rule, by the age of two it becomes clear which freshwater or marine inhabitants are well tolerated by your child’s body. It is from this age that you start offering your son or daughter tender soufflés with aromatic taste for dinner. To make a fish casserole like in a kindergarten, you need to cook it with love and according to a proven recipe. Then the baby will definitely ask for more.

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