This recipe seemed a little strange to me at first. The combination of ingredients for a casserole is unusual. I decided to cook it only because I really trusted my friend, who would not give bad advice. And also because we love mackerel. Now this dish is one of our family's favorites.

To prepare the casserole you will need:

1 kg potatoes
- 600 g mackerel (about 1 large carcass, but I took one and a half)
- 150 g cheese
- mayonnaise or a mixture of mayonnaise and sour cream
- salt and pepper - to taste

This quantity of products fits in a glass form measuring 20 by 20 cm.

Difficulty: medium

Cooking time: 1 hour 10 minutes

Preparation

First, let's prepare the food: peel the potatoes, cut the mackerel into small pieces, removing all the bones from it.

Place a saucepan with water on the stove. While the water is boiling, cut the potatoes into slices, first cut large tubers in half. My potatoes are young, so I only removed the thin skin from them.

Place the potatoes in boiling water for 2-3 minutes. You can use potatoes raw, but blanched potatoes are softer.

During this time, you can prepare the cheese - grate it.

Grease the mold with vegetable oil and place half of the potatoes on it with a slotted spoon.

Level the layer of potatoes, add salt and pepper.

Lubricate the first layer of our casserole with mayonnaise.

Place fish on potatoes.

We treat it in the same way as with the previous layer - salt, pepper, grease with mayonnaise.

We lay out the remaining potatoes and again add salt, pepper and mayonnaise.

Sprinkle grated cheese on top and place in the oven, preheated to 190 degrees for 40 minutes.

When the top of the casserole is browned, remove it from the oven.

Let cool slightly and cut into portions.

I would like to note that this dish is very tasty when served cold. Bon appetit!

Potato casserole with mackerel - photos

INGREDIENTS:
1 kg potatoes
600 g mackerel (about 1 large carcass, but I took one and a half)
150 g cheese
mayonnaise or a mixture of mayonnaise and sour cream
salt and pepper - to taste

PREPARATION:
First, let's prepare the food: peel the potatoes, cut the mackerel into small pieces, removing all the seeds from it. Place a saucepan with water on the stove. While the water is boiling, cut the potatoes into slices, first cut large tubers in half. My potatoes are young, so I only removed the thin skin from them. Place the potatoes in boiling water for 2-3 minutes. You can use potatoes raw, but blanched potatoes are softer.

During this time, you can prepare the cheese - grate it. Grease the mold with vegetable oil and place half of the potatoes on it with a slotted spoon. Level the layer of potatoes, add salt and pepper.
Lubricate the first layer of our casserole with mayonnaise. Place fish on potatoes. We treat it in the same way as with the previous layer - salt, pepper, grease with mayonnaise. Lay out the remaining potatoes and again add salt, pepper and mayonnaise. Sprinkle grated cheese on top and send to the oven, preheated to 190 degrees for 40 minutes. When the top of the casserole is browned, remove it from the oven. Let cool slightly and cut into portions. I would like to note that this dish is very tasty when served cold.

Bon appetit!








2016-12-06

I suggest you try cooking one of my favorite dishes - mackerel casserole.

Products:

1. Potatoes - 1 kg

2. Mackerel - 600 g (about 1 large carcass, but I took one and a half)

3. Cheese - 150 gr

5. Salt and pepper - to taste

How to cook potato casserole with mackerel:

Step-by-step recipe with photos.

First, let's prepare the food: peel the potatoes, cut the mackerel into small pieces, removing all the bones from it.

Place a saucepan with water on the stove. While the water is boiling, cut the potatoes into slices, first cut large tubers in half. Place the potatoes in boiling water for 2-3 minutes. You can use potatoes raw, but blanched potatoes are softer.


During this time, you can prepare the cheese - grate it.

Then grease the mold with vegetable oil and place half of the potatoes on it with a slotted spoon. Level the layer of potatoes, add salt and pepper.

Lubricate the first layer of our casserole with mayonnaise.


Place fish on potatoes.


We treat it in the same way as with the previous layer - salt, pepper, grease with mayonnaise.


Lay out the remaining potatoes and add salt, pepper and mayonnaise again.


Sprinkle grated cheese on top and place in the oven, preheated to 190 degrees for 40 minutes.

A delicious and simple recipe for fish and potatoes in a slow cooker: homemade potato casserole with mackerel and cheese. There is nothing easier than putting all the ingredients for a casserole: potatoes, fresh mackerel fillets, vegetables and cheese in a miracle pot and waiting for the appointed time, without racking your brains over what delicious things can be made from frozen mackerel. For a step-by-step photo recipe for preparing a delicious mackerel dish with vegetables, we thank our reader Svetlana Burova:

Potato fish casserole with vegetables in a slow cooker

Casseroles are a group of dishes made from different products that share the same cooking process - baking. In fact, anything that can fit into a baking dish and be cooked in the oven or slow cooker is a casserole. 🙂

There are a huge variety of casseroles: with pasta, vegetables, mushrooms, fruit casseroles, casseroles with dairy products (in particular with cottage cheese), meat, fish, etc.

I suggest you prepare a delicious casserole with potatoes and sea fish in a Panasonic multicooker.

The result is a very tasty mackerel and potato casserole that can be eaten by both adults and children.

For this fish and potato casserole recipe you will need:

  • Fresh or frozen mackerel fillet - 600-700 gr. (you can use any fish in the casserole to suit your taste).
  • Large potatoes – 6-7 pcs.
  • Onions – 2 pcs.
  • Carrots – 1 pc.
  • Eggs – 4 pcs.
  • Cream 10% - 200 ml.
  • Hard cheese – 200g.
  • Salt, pepper - to taste.


How to cook a delicious mackerel fish casserole with potatoes

Sea or river fish must be cleaned of skin and bones. Separate the fish fillet from the backbone. I used 3 carcasses of freshly frozen headless mackerel to prepare the casserole.

Cut the potatoes into thin slices so that they are evenly baked in the casserole with fish.

Cut the carrots into thin strips.

Finely chop the onion.

Three cheese on a coarse grater; we will sprinkle it on top of the mackerel and potato casserole.

Prepare the filling for the casserole with fish: beat the eggs (so that the white and yolk are well combined), add a little salt, add cream to the eggs.

At the bottom of the multicooker mold (I have a Panasonic 4.5 liter) we begin to lay the ingredients in layers for:

  1. Distribute 1/3 of the potato slices evenly. Add a little salt.
  2. Place the onions on top of the potatoes. Add a little salt.
  3. Place carrots on top of onions. Add some salt.
  4. Place the fish on the carrots (the mackerel fillet does not need to be cut into pieces). Let's add some salt.
  5. Then slice the potatoes again - the second part. Add a little salt.
  6. Add some cheese and repeat layers of potato casserole.
  7. Place a layer of onions again.
  8. Add the remaining fish (if there is any left). Let's add some salt.
  9. The third part completes everything - potatoes. You don’t have to add salt - cheese will be placed on top later.

Fill our potato casserole with fish with eggs and cream.

Set the multicooker to the “BAKING” mode and prepare the potato and mackerel casserole for 65 minutes.

When the time is up completely (the bell rings), open the lid and sprinkle the potatoes with grated cheese.

Close the lid of the multicooker and set it back to the “Baking” mode for 10 minutes (so that the cheese on the casserole melts.

When the potato casserole with fish is ready, open the lid of the multicooker and let it cool slightly. Remove using a steaming tray (insert it into the multicooker and carefully tip the casserole onto the tray). Then cover the casserole with potatoes and mackerel with a dish and turn it over onto the dish, so the melted cheese crust will be on top.