The original recipe for such a casserole is different. Initially, I was attracted by the combination of ingredients. I have never cooked, never eaten pumpkin in combination with fish. It became interesting and I decided to cook. The result exceeded all expectations.
The idea of cooking pumpkin casserole with fish was discovered on coolturizm.ru. Impressed immediately, but decided to slightly change the recipe to your taste. Semolina replaced with rice. The boiled pumpkin was used there, but I have fresh, grated. Something else changed and the result was such a yummy.
Anyway. The main thing is that the casserole turned out delicious. She is juicy, tender. I don’t really like pumpkin dishes. I cook occasionally for a change. But now I’ll definitely cook a pumpkin casserole with fish. The husband is also pleased. Next, as I cooked the casserole.
Ingredients:
300-400 grams of pink salmon fillet (you can other fish), 3 tablespoons of rice groats, 1 head of onion, 2 cloves of garlic, 700 grams of pumpkin, 2 eggs, 2 tablespoons of milk, salt, spices to taste.
Grate fresh pumpkin on a coarse grater, squeeze. Add the rice groats, milk, grated garlic, eggs. Mix all. Cut the pink salmon fillet into small pieces and onions too, combine together, season with red pepper. I think that you can use other spices. Separately salt the pumpkin and fish mixtures.
Lubricate the bottom of the multicooker with odorless vegetable oil. Set the baking mode. 3 minutes to heat. Put half of the pumpkin-rice mixture. Put the fish mixture on top. The next layer is again pumpkin mixture.
Close the slow cooker with a lid. After 50 minutes From the moment the multicooker is turned on, open the lid to evaporate the remaining liquid.
Then cook another 15 minutes. In general, it took me 65 minutes to cook the casseroles in the multicooker. But all multicookers are different, so here is an approximate time.
And here is a video about how I cooked a casserole.