Fish Fillet Casserole
Ingredients:
- Fish fillet: 400 g (approx. 14 oz)
- Cauliflower: 200 g (approx. 7 oz)
- Eggs: 2
- Butter: 2 tablespoons
- Salt: to taste
Instructions:
- Rinse the fish fillet, cut it into pieces, and simmer it with a few tablespoons of water.
- Break the cauliflower into florets and boil in salted water until tender. Drain in a colander to remove excess liquid, then pass it through a sieve to create a smooth puree.
- Whip the egg whites until stiff peaks form. Pass the fish fillet through a meat grinder, add salt, the egg yolks, and the cauliflower puree, and mix well. Gently fold in the whipped egg whites and mix again.
- Grease a baking dish with butter, pour in the mixture, and steam or bake in the oven at medium temperature until fully cooked.