Potato Casserole with Cod Liver
Main Dishes • Russian
Description
In the depths of the potato casserole, cod liver plays the same role as pieces of butter do in chicken Kiev. The hot shell of ground meat or mashed potatoes should embrace it at its core and become as tender as possible. During cooking, the buttery essence of the liver will become even more pronounced, yet it will retain its character—between the layers of piping hot mashed potatoes, the liver will not be felt as a lumpy puddle of fish fat, but rather as an amazing textured fish pâté, creamy and elastic at the same time.
Ingredients
- Potato 0 lbs
- Cod Liver 5 oz
- Milk 5 fl oz
- Butter 0 oz
- Scallions 0 oz
- Chicken Egg 2 pieces
- Breadcrumbs 0 oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Prepare all the ingredients. Preheat the oven to 355°F.
Step 2
Peel the potatoes, cut them into large chunks, and boil until tender. Drain the water.
Step 3
Mash the cooked potatoes with a potato masher or pass them through a food mill.
Step 4
Stir in the hot puree milk and season with salt to taste.
Step 5
Mash the cod liver with a fork.
Step 6
Slice the green onions into rings and mix them with the cod liver, reserving a bit of onion for garnish.
Step 7
In the cooled puree, stir in the eggs.
Step 8
Spread half of the puree evenly in a baking dish. On top of it, layer the cod liver filling and cover with the remaining half of the puree.
Step 9
Sprinkle the casserole with breadcrumbs and dot the top with small pieces of butter. Bake in the oven for 40–45 minutes or until golden brown.
Step 10
Serve the potato casserole garnished with green onions.
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