Pollock Casserole with Mushrooms in Sour Cream Sauce
Pollock and sour cream provide a tender protein-and-fat base, while mushrooms add fiber and a rich aroma. The casserole is juicy, with a smooth sour cream sauce and golden cheese crust.
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Inventory: Oven
1 kg 176 gram
Servings: 6 (1 serving ≈ 197 gram)
Digestion time: 4 hour
Complete protein: ✔
Cut the pollock fillet (600 g), place it in a dish, and season it.
Slice the shiitake mushrooms (300 g) and fry them in butter (30 g) until tender. Stir in the almond flour (20 g).
Add sour cream 30% (200 g), heat until smooth, and pour the mushroom sauce over the fish.
Sprinkle with hard cheese (30 g), add table salt (to taste) and black pepper (to taste). Bake for 35 minutes at 180°C.
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