The taste of childhood is fish casserole. Making soufflé like in kindergarten

We all probably remember from childhood the delicious fish casserole that we served in kindergarten. Why not feed your favorite fidgets with a hearty casserole too? It’s a pleasure to cook – it’s quick, simple and, most importantly, the kids really like it. Many children don’t like onions, but this recipe doesn’t have any. I often spoil my child with healthy and delicious fish baked in the oven, and I myself wouldn’t mind trying such a yummy dish. The casserole can be served with a glass of milk or vegetables.

Ingredients:
- fish – 300 g.
- butter – 1 teaspoon (for greasing the baking sheet).

Milk sauce:
- milk – 0.5 cups;
- flour – 1 teaspoon;
- eggs – 1 pc.;
- salt to taste.

How to cook fish casserole

Any fresh sea fish with fewer bones is suitable for fish casserole. I took haddock, but you can use fish fillet to speed up the preparation.

While the fish is cooking, prepare the milk sauce. To do this, do not beat the milk, egg, flour and salt, just stir with a fork or whisk.

Next, place the haddock pieces on a plate to cool. Separate the meat from the bones and skin. Boiled meat falls off the bones beautifully. Grease a baking sheet with butter. Mash the fish with a fork and place on a baking sheet so that the surface is even. Then pour milk sauce on top and bake in a hot oven at 180 degrees.

The time the casserole stays there will be from 15 to 25 minutes, it all depends on how quickly the oven heats up. Make sure that the fish does not dry out or burn.

Cut the finished fish casserole hot into rectangular pieces, garnish with chopped green onions and serve. Children will definitely gobble up this wonderful casserole on both cheeks. Cook for your little picky eaters with love and a good mood, and then the dish will turn out tasty and positive.

I often hear the words from my daughter: “Mommy, how delicious they fed us in kindergarten!” Therefore, I try to prepare dishes from the kindergarten diet more often. Today I will prepare fish soufflé, which is sometimes given to children in kindergarten. This dish is suitable for both toddlers and older children, but adults will not refuse it either!

Fish soufflé for children is very tender and dietary. It can be prepared from raw or boiled fish. You can add healthy vegetables for baby food to the soufflé: carrots, broccoli, cauliflower, zucchini, pumpkin. Moreover, children may not even notice their “unloved” carrots, onions, etc. Since my child is no exception, I also constantly practice adding vegetables to a variety of minced meat. For example, when I made it, I added a lot of carrots, onions and even chopped herbs to the minced meat. It turns out good not only for children, but also for adults, since the calorie content of the dish is reduced. Plus, the fiber contained in vegetables makes meat easier to digest.

To prepare fish soufflé (as in kindergarten) you will need:

Fish fillet - 500 g;

Carrots - 1 piece;

Egg - 1 piece;

Flour - 2 tsp;

Milk - 100 ml;

Water - 50 ml;

Butter - 1 tsp;

Recipe for making fish soufflé (as in kindergarten):

1. Cut the fish fillet into small pieces and place in a frying pan. Add some water.

If you have boiled fish, then immediately proceed to point 4. You can take any fish, I used pike perch fillet. The only thing is, try not to use bony fish. If you have trout or salmon, then you can do or. Children love this fish in any form.

2. Add grated carrots. You can add any finely grated or chopped vegetables.

3. Simmer until the water evaporates - 10-15 minutes. No need to stir.

4. Pass the finished fish and carrots through a meat grinder. You can grind it with a blender. Add the yolk and mix.

5. Prepare the sauce. Pour 100 ml of milk or cream into the pan, add 1-2 tsp. flour, mix well so that there are no lumps and bring to a boil, cook until thickened. If you used milk, add 1 tsp at the end. butter.

6. Pour the sauce into the fish, add salt and stir.

If you added vegetables to the fish, then you need to add 1-2 tbsp to the minced meat. breadcrumbs.

7. Add whipped egg white, mix.

8. Pour the mixture into the mold layer 2-4 cm.

The soufflé is prepared in a water bath or in a double boiler. I made the following structure: I poured more hot water into the mold and placed the soufflé mold in it.

9. Place in an oven heated to 200 degrees. Cook until the top crust is browned, about 25-30 minutes.

Cool slightly, cut into portions.

You can serve with any side dish or just fresh vegetables.

Bon appetit!

Is it really possible that a tender and aromatic fish casserole will remain only in memories from childhood, or rather, from kindergarten? No, the recipe is not hidden behind seven locks, but is known and popular. What should you consider to properly prepare a casserole? A simple classic recipe in the oven and its variations: fish pie in a slow cooker, casserole with rice and tomato paste. Step-by-step cooking instructions.

Fish casserole is like in kindergarten - it’s hard to forget its aroma and taste. This side dish was loved not only by children, but also by their parents. And for good reason. After all, the dish is healthy and nutritious. The main ingredient - sea fish - is nutritious on a par with beef and pork, but does not contain heavy “meat” fats. Therefore, fish protein is absorbed easily and quickly, without loading the digestive system.

Baked fish is included in the list of dietary dishes for diseases of the gastrointestinal tract, such as gastritis, ulcers, inflammation of the duodenum, colitis, enterocolitis. Only fatty sea fish are prohibited: halibut, white fish, sturgeon, saury, mackerel, etc.

Cooking rules

Fish casserole like in kindergarten is a fish soufflé. The basic principle of its preparation is to beat the egg whites and mix them with the minced fish. Thus, the dish turns out soft and airy.

There are many recipes for fish casserole like in kindergarten, but all recipes are based on general cooking rules.

• We choose fish. For soufflé, as a rule, they take fillets of sea fish: perch, cod, red fish, etc. There are few bones in it and after baking it “melts” in the mouth. But if you are not cooking for a child, you can also use river fish. A budget or student option is canned food. The taste, by the way, is very delicate and original. Canned saury in oil, sardine, tuna, etc. are suitable.
• We recycle. Boneless sea fish is enough to mash with a fork after boiling or steaming. Raw fillet should be ground in a meat grinder or chopped in a blender. River fish should be minced twice, as small bones may appear.
• Correct form for baking. Choose tall forms with a thick bottom, then the soufflé will not fall over the sides. And the heat will be distributed evenly and the dish will not burn.
• Soufflé base. The main thing in preparing a soufflé is to correctly separate the white from the yolk. If even a small dose of yolk gets into the whites, the foam will not rise properly.
• Cheese for golden brown crust. For an inviting aroma and a delicious golden crust, add grated cheese to the dish. Just mix it with sour cream or cream and lay it out as the last layer.
• Seasonings. Not all dried herbs and spices are suitable for fish. Here are some good options: rosemary, black pepper, thyme, nutmeg, tarragon, dried dill, chopped bay leaf, coriander. Of course, if you prepare a fish casserole like in kindergarten, then apart from salt, no spices are added to the dish.

Classic recipe from kindergarten

You will need:

• cod fillet (or any sea fish) - 400 g;
• carrots - 1 piece;
• egg (white and yolk separately) - 1 piece;
• milk - 70-80 ml;
• flour - 1 tablespoon;
• butter - 20 g;
• salt - to taste.

Preparation

1. Remove bones (if any) from the fillet, cut everything into small pieces or slices and steam. Alternatively, pour some drinking water into a pot or pan. When the water boils, arrange the fillet pieces.
2. Finely grate the carrots. Spread a thin layer over the fish pieces. Do not stir. Simmer until all the water has evaporated (about 10-15 minutes).
3. Grind the boiled fish with carrots in a blender or process in a meat grinder.
4. Separate the egg into yolk and white. Mix the yolk with the fish puree, and beat the white into a fluffy foam.
5. Prepare the filling for minced fish. Pour milk into a saucepan (can be replaced with cream). Add flour and boil, stirring to prevent lumps from forming. A minute before cooking, add butter.
6. Add the mixture to the fish, add salt and mix everything until smooth.
7. Gently fold in the whipped egg whites.
8. Grease the mold with vegetable or butter. Spread evenly. The height of the layer should not exceed 3 centimeters.
9. It should be cooked in a steam or water bath. You can also place it in the oven for 20-30 minutes until a crust appears on the sides of the dish. Bake at 200 degrees.

So the fish casserole is ready, just like in kindergarten. Once cooled, cut into portions and serve as a complete side dish with vegetables or salad.

Fish casserole with rice

The original recipe for casserole with rice in tomato paste is prepared quickly and consists of simple ingredients. The dish has a spicy creamy tomato taste and an appetizing, festive look. This casserole can be given to children from 2-3 years old.


You will need:

• perch fillet (cod, red fish) - 300 g;
• rice - 250 g;
• milk - 100 ml;
• tomato paste - 50 ml;
• sour cream - 100 ml;
• egg - 1 piece;
• butter - 30 g;
• greens (parsley, celery, dill) - a small bunch;
• salt, pepper (black, red) - to taste.

Preparation

1. Boil the rice until half cooked.
2. Cut the fish fillet into small pieces.
3. Grease the bottom of the baking container with butter. Place a layer of boiled rice on top. Sprinkle with salt and pepper.
4. The next layer is to lay out the pieces of fish.
5. For the sauce, mix sour cream and tomato paste, chop and add chopped herbs and salt. Mix everything well.
6. Lubricate the fish evenly with the resulting dressing.
7. Spread butter flakes on top.
8. Place in the oven for approximately 20-25 minutes. Temperature range 180-200 degrees.
9. Prepare the filling: mix fresh egg with milk, beat lightly. Remove the pan from the oven and pour the mixture onto the half-cooked casserole. Leave for another 7-10 minutes until a light golden crust appears.

Recipe in a slow cooker

This version of fish casserole in a slow cooker is designed for 5 servings. The dish will definitely not burn and will rise well. The taste and consistency resembles fish pie, which little gourmets and their parents enjoy eating.


You will need:

• white fish fillet - 500 g;
• white bread - 300 g;
• milk - 200 ml;
• carrots - 2 medium;
• potatoes - 3 pieces;
• egg - 1 piece;
• vegetable oil - 2 tablespoons;
• greens (dill, parsley) - a small bunch;
• salt, pepper - to taste.

Preparation

1. Boil the potatoes and carrots in the slow cooker in the “Stew: vegetables” mode for 15 minutes. Or turn on the “Multi-cook” at 140 degrees for the same time.
2. Let the vegetables drain in a colander and cool. Peel, grate, mix and divide into 2 equal parts.
3. Chop the bread into pieces, pour in milk, squeeze.
4. Place the washed fish in a colander and let the water drain. Grind until pureed in a blender or meat grinder. Add bread soaked in milk, salt and pepper.
5. Grease the multicooker container with butter or vegetable oil. Place one part of vegetables on the bottom. Then a layer of fish. Place a layer of remaining vegetables on top.
6. Beat 1 egg and pour over vegetables.
7. Close the lid and set the multicooker mode to 110 degrees. And cook for 30 minutes.

The recipe for fish casserole as in kindergarten remains almost unchanged, but can be prepared in different ways: in the oven, slow cooker, steamed or water bath. The filling of the casserole can be changed based on preferences: add carrots, onions, green peas, seaweed, mushrooms, add any greens - dill, parsley, celery, spinach, etc. Cereals and pasta are often added. Therefore, fish soufflé is an opportunity to independently create a composition of your favorite ingredients in combination with fish.

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 in some Soviet kindergartens rice 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!

If your baby is over a year old and you have introduced fish into his diet, feel free to cook this recipe, he will definitely like it. The fish casserole turns out juicy, aromatic, very tender, you don’t even need to chew it. The rest of the family will also like it, so prepare a large portion so that there is enough for everyone.

Ingredients

• fish (fillet) - 700 grams
• onion - 1 small (or half)
• potatoes - 3 medium
• egg - 1

Preparation

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Fish and baby. Fish is an allergenic product, so it is recommended for children after 1-1.5 years. In addition, it is dangerous because of the bones, which must be selected with special care. Even if you bought fillet, check it for bones. And be sure to remove the skin, if any, leaving only the flesh. Now, after the fillet has become free of skin and bones, it can be cut. Make small pieces. You can, of course, pass it through a meat grinder or punch it with a blender, but since the pieces will be very soft after the oven, there is no particular need for this. By chopping finely, you will check the fish again for bones.



Finely grate the peeled potatoes, place in a colander, rinse, and leave to drain.



Chop the onion very finely (cut with a knife) or grate it on a fine grater.



Place all prepared ingredients in a bowl and beat in the egg.



Mix thoroughly and add salt. Grease a baking dish with butter. Place the prepared mixture into it.



Flatten, cover with foil and place in the oven.



Bake at 200 degrees for 10-15 minutes. Then open the foil and cook until the potatoes are tender and all the liquid has evaporated. If desired, you can bake the top a little.
Fish casserole is especially good when served hot. It is advisable to eat it fresh, all at once, without leaving it for tomorrow.

NOTE

What kind of fish to take. It will be delicious with any. Fillets of pink salmon, tilapia, pangasius, and salmon are perfect. The main thing is that the baby is already familiar with the fish being used.

For fish casserole, it is, of course, better to take fresh or chilled. But if you don’t know how to fish 😉 or you don’t have time to cut it, frozen fillets are also suitable, which after defrosting need to be very thoroughly rinsed, peeled and checked for bones.

For older children, you can add a little fresh or dry rosemary to fish casserole.