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Fish Casserole Hararnogli

Global.Potpourri's picture
The fish casserole hararnogli is a casserole prepared with any lean fish. Prepared with fish stock and flavored with basil, garlic and parsley, the fish casserole hararnogli is topped with a bechamel sauce and cheese topping and baked.
Ingredients
  Whitefish/Sole / any other lean fish 3 Pound, head and tail removed, cut in 4 portions
  Fish stock 5 Cup (80 tbs)
  Bechamel sauce 3 Cup (48 tbs)
  Minced parsley 2 Tablespoon
  Basil 1 Teaspoon
  Garlic 1 Clove (5 gm), crushed in a garlic press
  Cooked rice 4 Cup (64 tbs)
  Freshly grated kefalotyri cheese 1⁄2 Cup (8 tbs)
Directions

Wrap fish loosely in cheesecloth.
Knot the ends.
Heat fish stock until boiling.
Add fish and simmer until done (about 10 minutes).
Remove fish from liquid and discard cheesecloth.
Mix Bechamel Sauce with parsley, basil, and garlic.
Turn rice into a casserole.
Put fish on top.
Top with Bechamel Sauce and cheese.
Cover tightly with aluminum foil.
Set in a 300°F oven 12 to 15 minutes, or until thoroughly heated.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Fish

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