Salmon and Flounder Casserole
Salmon and flounder provide complete protein, while spinach brings fiber and a rich green flavor. Sour cream keeps the fish casserole tender, and tarragon adds a fresh aroma.
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2 kg
Servings: 8 (1 serving ≈ 314 gram)
Digestion time: 3 hour
Complete protein: ✔
Use flounder (800 g) and sour cream (500 g). Divide the sour cream in half: add one half to salmon (500 g) blended with egg white (120 g), and the other half to half of the flounder fillets. Season with table salt (to taste) and black pepper (to taste).
Lightly sauté the remaining flounder fillets in butter (60 g). Wilt spinach (500 g), mix it with part of the fish mixture, and add tarragon (15 g) and green onion (15 g).
Layer the mixtures and whole fish pieces in a dish, cover tightly with foil, and bake at 150 °C for about 45 minutes.
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