Potato casserole with fish for children. Fish casserole like in kindergarten: a clever way to accustom those who don’t want to eat a healthy menu. The dish is designed for

Products for casserole:

Fish fillet - 300 gr.
Milk sauce / milk (0.5 tbsp.), Flour (1 tsp.), drain. Oil (1 tsp), salt/.
Breadcrumbs.
Salt - to taste.
In kindergarten, children are often given a variety of casseroles for dinner, including fish. Fish is good for children's bodies due to the large amount of protein, fluorine and iodine. In addition, it is easily digested by the body. Today we will make a fish casserole for children at home, just like in kindergarten

You can prepare it from 2 or 3 years of age.
1. Boil fish fillet in lightly salted water. Cooking time is 5-7 minutes after boiling.

2. While the fish is cooking, prepare the milk sauce. Recipe here.

3. Grease a baking dish with butter and lay out a small layer of boiled fish, minced with a fork.

4. Add the egg to the milk sauce and mix well with a fork or whisk.

5. pour the resulting sauce over the fish layer, then place another layer of ground fish on top and pour over the milk sauce again.

6. Sprinkle breadcrumbs on top of the fish and place in a hot oven to bake at 180 degrees. Baking time in different ovens ranges from about 15-25 minutes.

7. Ready-made fish casserole can be an independent dish for dinner. Or you can serve it with porridge or vegetables.

Fish casserole, like in kindergarten, recipe with photo. 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 alluring 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.

Fish soufflé in the microwave is probably the easiest and fastest way to prepare this dish. And the result is always perfect!

Step-by-step recipe with photos

When I boasted to my friend: “I made fish soufflé today!” - Her reaction was, in general, predictable: “Oh, why bother! I’d just make cutlets.” So, my dears, I want to tell you: fish soufflé in the microwave is probably the second easiest way to cook fish after sashimi! Anyone who has a blender and a microwave can make this dish, as they say, with one left and the other. The cook's work time is 5 minutes, plus the cooking time in the microwave is 8-10 minutes. No water bath. No threat of a dry crust or undercooked center. The result is perfect, it’s prepared without any problems. This is not just a dish for every day - it is, in general, a dish for those days when you have a terrible headache. Another bonus is that microwave processing is believed to be better at killing pathogens of organic origin than conventional heat.

To prepare fish soufflé in the microwave, in my opinion, any fish that is usually boiled, stewed and simmered is suitable.

We chop the parsley somehow.

We cut the fish so that it can be easily chopped with a blender, chopper or food processor.

Combine all ingredients except oil and beat them with a blender. If there are a few lumps left, it's okay.

Spread the butter into a microwave-safe mold.

Pour the minced cream into the mold.

Place the fish soufflé in the microwave at 400 W for 8-10 minutes (some people like it softer, some like it thicker). The criterion that it is no longer worth subjecting the soufflé to heat treatment is that the edges of the soufflé have separated from the walls.

That's all, eat for your health.

By the way, a cooled fish soufflé cooked in the microwave can easily be separated from the mold. In this case, it is traditionally served upside down - it is a pleasant cold appetizer.

Few people loved semolina porridge in childhood, but there are many other dishes that are remembered for their amazing taste. The hero of this article is a fish casserole like in kindergarten. Fish is extremely useful for a growing body, and adults will also like this casserole, because it is a low-calorie, tasty and nutritious dish. To make it just like in kindergarten, stock up on sea fish and beaten egg whites - this is the basis of the fish soufflé.

Fish casserole like in kindergarten according to a classic recipe. It will take a little work, but the result will be worth the time spent.

cod fillet - 400 g,
one egg,
carrots - 1 pc.,
70 ml milk,
flour - 1 tbsp,
butter - 20 g,
salt - a pinch.

Clean the fish from bones and cut into small pieces.
The fillet needs to be boiled. Pour some water into the pan and when it boils, add the fillet pieces.
Peel the carrots and grate them on a coarse grater. Spread it in a thin layer on top of the fish and simmer for 10-15 minutes without stirring.
While the food is stewing, wash the egg and separate the white from the yolk.
Remove the fillet and carrots from the pan and puree in a blender. You can use a meat grinder.
Mix minced fish and yolk.
In a separate container, beat the egg whites into stiff foam.
Now we prepare the filling for the minced meat. Pour milk into a shallow pan, add flour to it and cook, stirring constantly. When the lumps disappear, add the butter and remove from the heat.
Mix the minced fish with the filling and add salt. You should get a homogeneous mixture.
Now it's the turn of the proteins. Carefully add them to the rest of the ingredients and mix.
Prepare a mold with fairly high sides, grease it with butter or vegetable oil, or cover it with foil.
Bake in the oven for about half an hour until the casserole has a golden crust around the edges. Oven temperature - 200 degrees.
Wait for the casserole to cool slightly. It is easy to cut into portions. Serve with vegetable salad or on its own.

Fish is a valuable product, rich in vitamins and microelements. It helps strengthen memory, and it is recommended to use it to prevent heart disease. This seafood normalizes metabolism, so you can eat it even if you are losing weight. Omega-3 and Omega-6 contained in fish improve brain function and reduce bad cholesterol levels. Fish strengthens nails and teeth and helps preserve vision. B vitamins normalize the functioning of the nervous system, increase performance and strengthen muscles.

Phosphorus and calcium are necessary for proper growth and strengthening of bones. In addition, fish reduces irritability and improves sleep. It is obvious that including fish dishes in the diet will have a beneficial effect on the body of both adults and children. Let's talk about the nuances of preparing fish soufflé.

Ingredient Selection

To ensure that the prepared dish does not disappoint, you should carefully consider the choice of products. The main component of the dish is fish fillet. If you use low-fat fish (pollock, salmon, cod), the soufflé will turn out to be dietary. You can make the fillet yourself. To do this, it is better to choose fish varieties that have fewer bones - pollock, mackerel, pink salmon, etc.

You can buy ready-made fillets, but you should still inspect them for bones and freshness.

The product offered by retail outlets is not always ideal. The finished fillet or whole fish must be free of foreign odor and damage. The appearance of the product must be neat, clean, without smudges. If the product is frozen, the ice crust should not be too thick. Soufflé can be prepared in different ways: in the oven, in a slow cooker, in a double boiler and even in the microwave. The finished dish will be equally appreciated by gourmets and those who don’t really like fish, since in the form of a soufflé it turns out to be especially tender and tasty.

Secrets of cooking in the oven

Any fish is suitable for soufflé, it all depends on taste preferences. You can use white or red, fatty or lean. You can also add vegetables or grains. By experimenting, you can get different flavor variations of the dish. The main component of the soufflé is eggs, or more precisely, egg white. This component is important not in quantity, but in importance. It is thanks to the whipped egg whites that the soufflé turns out tender. Let's consider a classic version of preparing the dish.

Preparing fish soufflé is not difficult, especially thanks to the capabilities of modern technology.

To soften the bread, pre-soak it in milk.
Boil three hard-boiled eggs. Finely chop and mix them with chopped herbs.
Grind the fillet in a meat grinder and mix in a blender with the rest of the ingredients.
Before adding vegetables (carrots, peppers and onions) to the blender, they need to be cut into small slices. You can add raw vegetables, but they will not be completely chopped and will appear in small pieces in the dish. Therefore, you can first fry the vegetables until soft. Then they will be crushed into puree and acquire a homogeneous structure. Both options will be delicious, it all depends on personal preference.

No one will deny that fish and rice go well together. And very often fried fish with rice appears on our tables. But, for the sake of variety, we suggest using the same basic products to prepare a tasty and tender dish using our fish casserole recipe. Moreover, it is very simple to prepare and, most importantly, quickly.

Fish casserole with rice: how to cook Rinse the rice and boil in salted water until half cooked. Drain the water and let the rice cool slightly; you can transfer it to a deep plate.

We grate the cheese on a fine grater, although this doesn’t really matter, you can use a coarse one, and send 1/3 of it to a plate with rice, where we mix everything well.

If the fish fillet is frozen, let it thaw. Then salt and pepper the fish to taste, you can sprinkle with lemon juice. Then we take a heat-resistant form in which we will cook, and begin to lay out the future casserole in layers. First you need to divide the resulting cheese-rice mass equally and place one half in an even layer in the mold. Place the fish on this layer.

Cooking time: 1 hour.
Number of servings: 3 persons.
Calorie content of the dish: 122 kcal.
Purpose: for lunch.
Kitchen: author's.
Difficulty of preparation: medium.

A delicious fish casserole like in kindergarten is made by mixing fish fillets with milk sauce and baking in the oven. This delicacy has a rich composition, contains a lot of healthy protein, fluorine and iodine, therefore it is indispensable for the child’s body. Adults may also like the treat from kindergarten; it is easily and quickly digested and does not contain many calories - an excellent option for those losing weight.

Ingredients:

fish fillet – 0.3 kg;
milk – half a glass;
flour – 20 g;
eggs – 1 pc.;
butter – 10 g;
breadcrumbs – 30 g.

Cooking method:

Boil the fillet in salted water, six minutes is enough.
Make the sauce: dry the flour in a dry frying pan until creamy, pour in boiled milk and add butter. Stirring continuously, let the butter melt and turn off the heat.
Place the fish in a baking dish, soften with a fork, pour in the beaten egg and milk sauce, repeat layers.
Sprinkle breadcrumbs on top and bake for 20 minutes at 180 degrees.
Serve with porridge or chopped vegetables.

Recipe 1. Classic

Fish casserole like in kindergarten according to a classic recipe. It will take a little work, but the result will be worth the time spent.

You will need:

cod fillet - 400 g,
one egg,
carrots - 1 pc.,
70 ml milk,
flour - 1 tbsp,
butter - 20 g,
salt - a pinch.

Step by step recipe:

Clean the fish from bones and cut into small pieces.
The fillet needs to be boiled. Pour some water into the pan and when it boils, add the fillet pieces.
Peel the carrots and grate them on a coarse grater. Spread it in a thin layer on top of the fish and simmer for 10-15 minutes without stirring.
While the food is stewing, wash the egg and separate the white from the yolk.
Remove the fillet and carrots from the pan and puree in a blender. You can use a meat grinder.
Mix minced fish and yolk.
In a separate container, beat the egg whites into stiff foam.
Now we prepare the filling for the minced meat. Pour milk into a shallow pan, add flour to it and cook, stirring constantly. When the lumps disappear, add the butter and remove from the heat.
Mix the minced fish with the filling and add salt. You should get a homogeneous mixture.
Now it's the turn of the proteins. Carefully add them to the rest of the ingredients and mix.
Prepare a mold with fairly high sides, grease it with butter or vegetable oil, or cover it with foil.
Bake in the oven for about half an hour until the casserole has a golden crust around the edges. Oven temperature - 200 degrees.
Wait for the casserole to cool slightly. It is easy to cut into portions. Serve with vegetable salad or on its own.

Recipe 2. With rice

Another recipe for fish casserole like in kindergarten, more satisfying and nutritious. We will need rice in it. The combination of this grain with sea fish requires no introduction.

Ingredients:

1 kg fish fillet,
5 chicken eggs,
1 glass of rice,
one onion,
sunflower oil for frying,
butter - 2 tbsp,
salt and spices.

Step by step recipe:

Remove the bones from the fish and peel the skin. Scroll the fillet through a meat grinder. If you do this twice, the fillet will turn out more tender and softer.
Boil the rice in salted water until tender.
Finely chop the onion and saute it in oil.
Mix eggs and salt. Add spices as desired.
Now mix the minced fish, rice, onion and eggs.
Place our mixture into a greased form and smooth it out. You can place small pieces of butter on top.
Place the pan in a preheated oven (180 degrees) and bake for 25-30 minutes.
The casserole can be served as a separate dish for dinner or for lunch with a vegetable salad.

Recipe 3. For a multicooker

Another way to prepare fish and rice casserole: an easy fish soufflé recipe for a slow cooker.

You will need:

pollock (fillet) - 400 g,
65 g rice,
2 eggs,
white salad onion - half a head,
vegetable oil,
salt,
butter (grease the pan).

Cooking steps:

Clean the pollock and grind it using a blender.
Boil the rice until fully cooked.
Cut the onion into small cubes and fry in vegetable oil.
Beat eggs with salt.
Mix fish, onion, rice and eggs. Turn everything into a homogeneous mass using a mixer. You can add spices if desired.
Grease the multicooker container with butter and place the minced meat there. Set the multicooker to the “Bake” mode and bake for the entire 40 minutes.
Let the soufflé cool slightly before serving.

Recipe 4. With potatoes

A hearty dinner for the whole family - fish and potato casserole. It's easy to prepare and the taste is finger-licking good!

You will need:

cod fillet - 0.5 kg,
5 potatoes,
4 eggs,
a glass of milk,
salt, ground pepper, herbs - to taste.

Cooking:

Peel and wash the potatoes, cut into cubes. They should be of medium size: too thick ones will not have time to bake, and thin ones may burn or become dry.
Wash the fillet, clean and cut into small pieces.
Break the eggs into a bowl, dilute them with cold milk, salt and pepper. Beat everything with a fork or whisk.
In a greased form, place the products in layers: potatoes, fillet, egg filling. It is important not to leave gaps between the pieces of fish and potatoes so that the casserole does not fall apart.
If desired, you can sprinkle everything with chopped herbs.
Preheat the oven to 180 degrees. Bake for about 50 minutes until golden brown.

Recipe 5. With pasta and broccoli

For those who like to experiment - fish casserole with broccoli, cauliflower and pasta. Vegetables are rich in vitamins and go well with fish, and pasta will make the dish filling.

Products:

salmon (fillet) - 500 g,
cauliflower - 300 g,
broccoli - 300 g,
pasta (horns) - 150 g,
onion head,
cheese - 60 g,
1 tbsp. butter,
half a lemon,
4 eggs,
heavy cream - 200 ml,
2 cloves of garlic,
salt and spices.

Recipe:

Rinse the salmon and pat dry. Rub with salt, pepper, and lemon juice. Leave the fillets to marinate for 15 minutes.
Place cauliflower and broccoli in a saucepan of cold water. Turn on the stove, wait for it to boil and cook for 5 minutes. Then drain the water, wait for the cabbage to cool and divide it into inflorescences.
Boil the pasta until tender, rinse with cold water.
Mix pieces of fish fillet and cooked pasta.
Finely chop the onion, place in a frying pan with butter and fry until transparent.
Add the fried onion to the fish and mix everything thoroughly.
Grease a baking dish with vegetable oil, place the fish mixture in it, and place cabbage inflorescences on top.
Break the eggs into a bowl, pour in the cream and stir. Pass the garlic through a grinder, add it to a bowl, add salt and pepper.
Pour the resulting sauce over the contents of the mold.
Grate the cheese on a fine grater and sprinkle it over the casserole.
Bake for 35 minutes in an oven preheated to 180 degrees.

How to make a dish even tastier

These cooking tips will make the culinary process simple and the finished dish incredibly tasty.

If the casserole is being prepared for children, then no spices other than salt need to be added. Some seasonings can be used when preparing a regular dietary dish for adults. Please note: not every spice goes well with fish. Opt for rosemary, thyme, nutmeg, tarragon, coriander, black pepper and bay leaf. But it is better not to use cumin either separately or in any combination.
How to make an airy soufflé like in kindergarten? Care must be taken to ensure that the white is completely separated from the yolk. If even a little of the yolk gets into the white, the foam will not be too fluffy.
The baking dish should have high sides and a thick bottom. The heat in it is distributed evenly, and the casserole does not fall apart.
If you don’t have a blender or meat grinder, you can simply mash the fish fillet with a fork, but you will have to boil it a little in water or steam.
The best fish for a children's menu: cod, perch, pollock. They have few bones, and the baked fillet melts tenderly in your mouth. River fish is also suitable for adults. An economical option is canned food: saury, sardine and tuna have a good taste.
Milk can be replaced with cream.
Before baking, you can sprinkle the fish with breadcrumbs. Another option for an appetizing crust is a mixture of grated cheese, sour cream and cream.
Be sure to check the fillet for bones!
Baked fish is the basis of dietary dishes for people suffering from diseases of the gastrointestinal tract. It is recommended to avoid only fatty fish: sturgeon, saury, mackerel, halibut.
Fish casserole without spices is recommended for feeding children aged 2-3 years.

Finally, you don’t have to worry about what to cook delicious for lunch or dinner. A fish dish will be appreciated not only by the child, but by the whole family.

Calories: Not specified
Cooking time: Not indicated

For many, fish casserole is directly associated with kindergarten, since it is there that we first try such a delicacy. Don’t worry, this dish can be eaten not only in childhood, but at any age. If you love fish and enjoy cooking it for your family, then arm yourself with my recipe, which I prepared with photos, and prepare a wonderful fish casserole just like in kindergarten! You will instantly be transported back to childhood and enjoy its perfectly delicate taste. The healthy product fish will now be a frequent guest on your table, because you have one more recipe. What could be healthier and tastier than fish? Probably only, but not a word about them today. Of course, fish has a lot of advantages and its composition is very beneficial for the body. All its nutritional properties are familiar to us, so what’s stopping you from preparing a fish casserole? Probably nothing, so go ahead and buy groceries, buy fish fillets and when you get home, cook a casserole from it. You yourself will remember and be surprised how similar she is to the one we all remember from kindergarten. It will be an excellent addition to this dish.

- 300 grams of pollock fillet,
- 400 grams of milk,
- 2 tea. l. flour,
- 1 chicken egg,
- 2 tea. l. butter + for greasing the mold,
- salt to your taste,
- 30-50 grams of breadcrumbs.

Recipe with photos step by step:

I defrost the pollock fillet, cut it into pieces and boil it in salted water until tender. You can use any fish fillet, the main thing is that it is a white fish - hake, pollock, flounder, halibut, cod or even tilapia (sole).

I prepare the sauce for the casserole: I put butter in a frying pan and melt it. Add flour and quickly mix with a whisk. I'll sprinkle a little salt.

I pour in the milk little by little and also mix with a whisk. I bring the sauce over low heat until it thickens (it takes literally a few seconds) and transfer the cream into a deep bowl.

Add a chicken egg into the slightly cooled sauce and beat with a whisk until a single, uniform mass is formed.

I grease a baking dish with a layer of butter and place pieces of boiled fish.

I pour thick milk-cream sauce on top. In this way I repeat two or three layers, alternating fish and sauce.

Sprinkle the surface of the casserole with breadcrumbs and bake until golden brown for 30-35 minutes.

Bon Appetite!
See also how to cook delicious and tender

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.

Low-fat fish (0.3-1.3%). These are cod, hake, perch, flounder, pollock, navaga, haddock.
Fish of medium fat content (4-8%). These are bream, herring, pike perch, pike, carp, catfish, chum salmon, and pink salmon.
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.

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.
Clean gills. There should be no mucus or yellowness on them. Color - red, pink.
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.
Freshness test. Press your finger into the belly of the fish. If the pressure mark immediately disappears, you can safely take this copy.
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.
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.
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

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

Pour the milk into a bowl and soak the bread in it.
Squeeze the bread and pass through a meat grinder along with onions and fish fillets.
Add eggs and salt to the minced fish.
Place the mixture in an oiled multicooker bowl.
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

Boil the fillet.
Boil the rice.
Mix rice and fish, add salt to taste.
For the sauce, pour the milk into a saucepan, add flour and, stirring, heat until lumps dissolve and thicken.
Salt the sauce.
In the pan, layer the rice-fish mixture and sauce, alternating them until the ingredients are gone.
Cover the top layer with beaten egg.
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.

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.

ON A 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.