Recipes
Fish casserole with rice
Ingredients
→ SALT
→ 800 G OF FISH
→ 2 EGGS
→ 150 G OF RICE
→ 1.5 TABLESPOONS WHEAT FLOUR
→ 1.5 BUTTER
Boil the fish and cool it, strain the broth (see "Fish broth"). Lightly fry the flour in oil, dilute it with 2 cups of hot fish broth, add salt and boil. Hard-boiled eggs, peel and cut into circles. Cook the crumbly rice, season with oil and salt. Cut the chilled fish into small pieces.
In a well-greased saucepan with butter, put a layer of rice (see "Rice in Japanese"), on top of it – fish, cover with egg circles and pour the sauce. Bake in the oven until cooked at a temperature of 200 degrees.
In a well-greased saucepan with butter, put a layer of rice (see "Rice in Japanese"), on top of it – fish, cover with egg circles and pour the sauce. Bake in the oven until cooked at a temperature of 200 degrees.
