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.
- We free the fish from bones and skin (if it’s a fillet, then we move on to the next step automatically).
- 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.
- Remove the fillet from the pan, cool and mash with a fork until mushy.
- 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.
- 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.
- 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.
- Beat the eggs with a whisk, pour over the future casserole, and sprinkle the whole mass well with breadcrumbs.
- 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 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: 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!
For the healthy growth and development of a baby, a correct and balanced diet is very important, which should consist of dairy products, meat and fish. A delicious fish casserole for children is perfect for children from 2-4 years old (if your baby is one year old, it will suit him better, you can still try it). We will also consider some recipes for casseroles for children that perfectly complement the fish diet.
This fish casserole for children is very healthy; it contains proteins that are very useful for a growing body. Fish proteins are also digested much easier than meat proteins.
So, to prepare a fish casserole according to the recipe you need: 500 g of lean fish (saithe or hake), one carrot, 2-3 onions, 5 potatoes, 100 g of cheese, 100 g of sour cream, 2 tablespoons of vegetable oil, one spoon of lemon juice and salt to taste.
Preparation. Pre-prepare and grease the mold with oil. Cut the onion into half rings and place it in the mold. Grind the carrots and put them on top, add salt. Place the fillet on top of the carrots and add salt again, sprinkle with lemon juice and add dill. We cut the potatoes into circles and place them on the fish in the form of scales, again add a little salt. Then pour sour cream over the entire dish, sprinkle with chopped cheese and bake in the oven for about an hour.
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Casserole recipes for children
Let's consider how to prepare a casserole for a child most quickly, easily and at the same time preserving all the useful substances and vitamins. According to the recipe, we will need the following ingredients: pike perch steak or catfish - 300 grams, potatoes - 7 pieces, eggs - 2 pieces, butter - 3 tablespoons, carrots - 1 piece, sour cream - 150 grams and salt.Preparation. We peel the potatoes and boil them. The water needs to be salted. Separate the fish fillet from the bones and skin and cut into small pieces. If the child is still very young, the fillet can be prepared by first grinding it in a meat grinder or blender.
Since we are preparing a dish for children, fish steak should be chosen with a small number of bones (pelengas, catfish or pike perch). After the potatoes are boiled, mash them and add butter. Grind the carrots and chop the greens. After this, all layers of our casserole are ready.
Grease a baking sheet and place fish fillet, mashed potatoes, grated herbs and carrots on it. Pour the mixture of beaten eggs and sour cream over everything. Then we put the resulting fish mass in the oven for 25-30 minutes at 180 degrees. This fish casserole recipe also goes very well with fresh vegetables such as tomatoes and cucumbers. But it’s prepared, of course, a little differently: follow the link and cook with pleasure!
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
Calories: Not specified
Cooking time: 30 min
If you want to cook fish exactly like in kindergarten, then this recipe for Polish fish with egg will come in handy. This is a classic version of preparing boiled white fish such as cod, hake or navaga. Since kids often don’t like the white meat of boiled fish, a simple creamy sauce of butter and eggs is prepared for it. The fish combined with the sauce turns out very tasty, and the kids gobble it up on both cheeks!
For a side dish, boil the crumbly potatoes, season them with butter, baked milk and turn them into.
The ingredients listed in the recipe will make 2 servings.
Ingredients:
- hake fillet – 300 g;
- chicken egg – 1 pc.;
- butter – 50 g;
- lemon – 1 slice;
- bay leaf, parsley;
- citric acid, salt.
Recipe with photos step by step:
Defrost the fish fillet. For this recipe, fillets of white fish with dense flesh are suitable - navaga, cod, pollock or hake.
We carefully examine the fish and, if necessary, remove bones that may remain invisible. To find invisible bones, you need to run your finger along the fillet in the very center. 
Cut the fish into portions and place in a saucepan with a thick bottom. 
Add 1 bay leaf, a sprig of parsley, a slice of lemon, salt to taste, and pour 500 ml of cold water. 
Place the saucepan on the stove and bring to a boil. Cook the fillet for 15 minutes after boiling over low heat. Remove the fish from the stove and leave in the broth until serving. 
Melt the butter in a saucepan over low heat, add a grain of citric acid and salt to taste into the butter. 
Finely chop the hard-boiled chicken egg, throw it into the melted butter, and mix. Heat the sauce over low heat. There is no need to cook the sauce, just heat it to about 80 degrees. 
Place the fish fillet from the broth on a plate and check again that there are no bones. 
Spread thick sauce onto the fish fillet in a heap, sprinkle with herbs to taste. In my opinion, green onion is most suitable, but it’s also delicious with dill.
Serve immediately. As I already said, usually mashed potatoes are prepared as a side dish for fish in Polish, but it will also be good
19.10.2014
The recipe for casserole in kindergarten and other children's is not particularly complicated. Probably, many mothers have encountered the fact that the baby asks to prepare a children's omelette or casserole like in kindergarten. But no matter how hard you try at home, you can’t achieve such taste qualities. The dishes from the kindergarten menu have their own peculiarity and by including them in your home menu, you can not only please the tastes of your child, but also bring pleasure to the adult household members, for whom recipes for kindergarten dishes will remind them of a carefree childhood. For example, beetroot, prepared according to a recipe like in kindergarten, will definitely please both adults and children.
Ingredients:
- cabbage - 200 g;
- onion - 1 pc. ;
- round rice - 1/2 cup;
- boiled meat - 200 g;
- vegetable oil - 1 tablespoon;
- salt - to taste.
Preparation: Soak the rice in warm water for 15-20 minutes. Sauté the onion until transparent. Add chopped cabbage and simmer covered for 10 minutes over medium heat, stirring occasionally. Then add rice. Pour hot water (or broth) so as to slightly cover the rice, simmer for another 10 minutes. Add minced boiled meat. For tenderness, you can add chopped eggs.
Ingredients:
- potatoes - 500 g;
- eggs - 2 pcs. ;
- butter - 60 g;
- sour cream - 60 g;
- meat - 300 g;
- onions - 2 pcs. ;
- salt, pepper - to taste.
Preparation: Peel the potatoes, boil them, drain the broth, dry them and mash them with a masher. Add eggs, butter, sour cream, salt, pepper to the mashed potatoes, mix everything and beat with a mixer.
Boil the meat in salted water and pass through a meat grinder. Peel the onion, cut into small cubes and fry in a frying pan with oil. Add the minced meat, salt and pepper and fry until done.
Place half the potatoes on a greased baking sheet, smooth them out and spread the minced meat in an even layer. Cover with the other half of the potatoes, level them, and apply a pattern with a spatula.
Place the baking tray with the casserole in an oven preheated to 180 degrees and bake until golden brown. Cut the finished potato casserole with meat into portions and serve with sour cream or sauce.
Ingredients:
- beef (pork, chicken, turkey) - 0.5 kg;
- onion - 1 pc. ;
- carrots - 1 pc. (possible without);
- flour - 1 tablespoon;
- tomato paste - 1 teaspoon;
- sour cream - 1 tablespoon (optional);
- bay leaf - 1 pc. ;
- salt to taste - approximately 0.5 tsp.
Preparation: cut the meat into small pieces, lightly fry (you don’t have to fry, but immediately add a little boiling water to the meat) and simmer together with the onion and grated carrots in their own juice over low heat, pouring a little vegetable oil into the pan. oils Then add a small amount of water. Well, let's say, a glass of water for half a kilo of meat.
Simmer until the meat is ready (i.e. until soft). The meat should be lightly covered with broth. About 10 minutes before the meat is ready, add salt to taste, add 1 bay leaf. and you can have 3 pieces. peppercorns. Meat can be different. Therefore, the cooking time may also be different. But as a rule, about an hour, no less (if it is beef or pork, and not chicken). Readiness is checked with a knife or fork.
Then dilute in half a glass of warm water - 1 teaspoon of tom paste, a tablespoon of flour and a tablespoon of sour cream (you can do it without it, I don’t have it...). Mix well in a glass so that there are no lumps. I always do this with a fork.
Continuously stirring the goulash, pour the mixture into it. The goulash will begin to thicken before your eyes. Simmer a little (5-10 minutes). The meat is ready. If the water boils away during stewing, you can add it. And if suddenly the goulash turns out to be too thick, then you can also dilute it with boiling water to the desired thickness. You can add grated or thinly sliced, peeled pickled cucumber 10-15 minutes before the end of the meat stewing. This will add piquancy to the dish. Garnish with pasta or mashed potatoes
Ingredients:
- minced meat - 0.5 kg;
- rice - 1/2 cup;
- medium onion - 1 pc. ;
- egg - 1 pc. ;
- salt - to taste.
For the sauce:
- sour cream - 1 tablespoon;
- flour - 1 tablespoon;
- tomato paste - 1 teaspoon;
- water - 1.5 cups.
Preparation: Boil the rice until half cooked. Finely chop the onion and mix with the minced meat. Add salt to taste. Mix everything very well. Form small meatballs. Roll them in flour.
Place in a frying pan well heated with vegetable oil, preferably not too close to each other, fry on one side for 3-5 minutes. Carefully turn over and fry on the other side.
Pour boiling water up to about half the level of the meatballs, add salt and leave to simmer. Dry the flour in a frying pan, add sour cream and tomato paste, stir and dilute with the remaining water. Add sauce to meatballs and check for salt. Cover with a lid and simmer for 10-15 minutes over medium heat.
Omelette
Ingredients:
- egg - 5 pcs. ;
- milk - 250 ml;
- salt - 0.5 teaspoon;
- butter - for lubricating the mold.
Preparation: Pour milk into a deep bowl. Add eggs and salt. Stir well without beating!!! Grease the mold well with butter. Pour the resulting egg-milk mixture into the mold. Fill the form no more than 2/3 full, as the omelette will rise. And place in the oven preheated to 200 degrees for 30 minutes. Do not open the oven for the first 15-20 minutes. Cut the finished omelette into portions. Place a piece of butter on the hot omelette.
For one child's portion:
- cottage cheese - 135 g;
- semolina or wheat flour - 10 g-12 g;
- sugar - 15 g;
- eggs - 4 g;
- margarine - 5 g;
- crackers - 5 g;
- sour cream - 5 g;
- weight of the finished casserole - 150 g;
- sour cream - 30 g.
Preparation: pureed cottage cheese is mixed with flour or pre-brewed in water (10 ml per serving) and chilled semolina, eggs, sugar and salt. The prepared mass is spread in a layer of 3-4 cm onto a mold greased and sprinkled with breadcrumbs. The surface of the mass is leveled and greased with sour cream, baked in the oven for 20-30 minutes. until a golden brown crust forms on the surface. When leaving, cut the casserole into square or rectangular pieces and top with sour cream.
Ingredients:
- fish fillet - 300 g;
- breadcrumbs - 200 g;
- salt - to taste.
For the milk sauce:
- milk - 0.5 cups;
- flour - 1 teaspoon;
- butter - 1 teaspoon;
- salt - to taste.
Preparation: Boil the fish fillet in lightly salted water. Cooking time is 5-7 minutes after boiling. While the fish is cooking, prepare the milk sauce (mix the ingredients for the sauce).
Grease a baking dish with butter and lay out a small layer of boiled fish, minced with a fork.
Add the egg to the milk sauce and mix well with a fork or whisk. Pour the resulting sauce over the fish layer, then place another layer of ground fish on top and pour the milk sauce over again. 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.
Ready-made fish casserole can be an independent dish for dinner. Or you can serve it with porridge or vegetables.
Potatoes stewed with meat
Ingredients:
- beef - 1 kg;
- potatoes - 1.5 - 2 kg;
- onion - 2 pcs. ;
- carrots - 3 pcs. ;
- tomato paste (optional) - 3 tablespoons.
Preparation: Cut the meat into pieces of two to three centimeters, trying to free it first from fat, films and tendons. Peel the onion and cut it into half rings. Peel the potatoes and cut them a little larger than the meat.
In a cauldron or thick-walled pan, heat a few tablespoons of sunflower or olive oil. Heat until smoking. Throw in the meat and fry it over high heat.
It's okay if the meat starts to let out juice and starts to stew. If the meat sticks to the bottom or walls of the cauldron, don’t worry, as soon as it’s fried, it will fall off on its own.
Once it is fried, stir it, and after all the meat has lightened, add the onion, stir again, reduce the heat and simmer for about 15 minutes. If there is not a lot of liquid, add a little broth or, if there is no broth, water.
While the meat and onions are stewing, cut the carrots into semicircles and fry them in vegetable oil. As soon as the color changed, put it in the cauldron, and instead of the carrots in the frying pan, put potatoes. We try to fry the potatoes on all sides until light golden brown. Throw into a cauldron, salt, pepper, mix.
If there is not enough liquid, add so that the potatoes are almost covered with water. Cover with a lid and simmer on low heat for 40-50 minutes.
15 minutes before the end, throw in three bay leaves, a generous pinch of suneli hops, or any spice you like, and half a teaspoon of red pepper for added spice. Mix carefully, cover with a lid and let simmer for the remaining 15 minutes over low heat.
Close the lid and leave for another 10-15 minutes, brew and soak.
Ingredients:
- salt - to taste;
- milk - for soaking bread;
- butter - for lubrication;
- onion, small size - 1 pc.
- white loaf - a couple of pieces;
- beef liver - 500 g.
Preparation: take the liver, wash it and boil it until almost done. I had a small piece, I cooked it for 30 minutes (after boiling). Remove the liver from the water, wash off everything unnecessary and let it cool. Soak the loaf pieces in milk. Peel the onion.
We scroll the cooled and cut into pieces liver through a meat grinder, do the same with the onions and soaked bread. In general, this soufflé is prepared in the garden without onions, but I’m used to adding it to enrich the taste. Add salt and mix everything thoroughly. If the minced meat is dry, you can add milk. You can also add butter to make it richer; personally, I never add it. Place everything in a greased form.
Place in the oven and bake at a temperature of 180-200 degrees. until the top is browned (about 15-20 minutes). Grease the top of the finished soufflé with butter. My child really loves this souffle with sauce. Fry the onion over medium heat, covered, stirring occasionally, for 15 minutes.
Take 2 tbsp. l. sour cream and 2 tsp. tomato paste, combine in a deep bowl, add 1 tbsp. l. flour. Mix everything thoroughly, add about 300 ml of water, mix everything again and pour it into the onion, stirring while doing so. Bring over heat until thickened. The sauce is ready. You can put a piece of butter on top to prevent a film from forming.
