Canned Fish and Cauliflower Casserole
Saury, cottage cheese, and eggs create a satisfying protein-rich base, while cauliflower keeps the texture soft. The layers bake under a parsley egg topping and quickly develop a lightly browned surface. Serve the casserole hot in portions.
Break the cauliflower (200 g) into florets and boil it in salted water for 7 minutes. Drain it.
Mash the saury (240 g) with a fork for 10 minutes, removing large bones. Mix the 5% cottage cheese (100 g) with kefir (50 g) for 5 minutes until smooth.
Cut the onion (100 g) into thin half-rings for 5 minutes. Grease a dish with butter (15 g) and layer the cottage cheese mixture, fish, onion, and cauliflower.
Whisk the eggs (100 g) with table salt (3 g) and parsley (20 g) for 5 minutes, pour over the casserole, and decorate it with bell pepper slices (100 g).
Bake at 180 °C for 15 minutes until the topping sets and lightly browns.
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