Viennese Fish Casserole Recipe - Cooking Index
Viennese Fish Casserole Recipe - Cooking Index
| 4 | Potatoes - boiled in the skin, peeled, sliced*** | |
| 1 lb | 454g / 16oz | Pollack fillets* - up to |
| 1/2 cup | 99g / 3.5oz | Butter - melted |
| 3/4 cup | 177ml | Sour cream |
| 1/2 cup | 73g / 2.6oz | Bread crumbs* |
| Paprika | ||
| Lemon wedges | ||
| Salt & pepper | ||
| Butter for brushing the baking pan |
Butter a baking pan generously. Arrange boiled potatoes on all sides of baking dish as if lining the sides of the dish with the potatoes.
Place fish fillets in bottom of pan and sprinkle with salt and pepper. Brush potatoes generously and fish lightly with melted butter.
Cover fish with sour cream and dust sour cream well with bread crumbs. Sprinkle all lightly with paprika. Bake in preheated oven at 350for 25 minutes. Serve with wedges of lemon and serve with tossed salad.
Cynthia's notes:
*May also use margarine instead of butter. Instead of pollack, I used cod fillets. *As far as the bread crumbs; I used Italian bread crumbs that also has spices added in. If don't have Italian bread crumbs, then add about 1 tsp. dried parsley and oregano to bread crumbs. Try not to overcook fish.. should be able to flake with fork easily when done.
***by leaving the skin on potatoes while cooking helps to hold together better for easier cutting and not to be mushy when done. They are easy to peel once cooked.
recipe by Marsha Schreiber
Source:
Deanna Cook, 1996. Disney's Family Cookbook
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