Fish Casserole Hararnogli Recipe
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
| Any other fish | 3 Pound | |
| Fish stock | 5 Cup (16 tbs) | |
| 3 cups Bechamel Sauce | ||
| Parsley | 2 Tablespoon, minced | |
| Basil | 1 Teaspoon | |
| Garlic | 1 Clove (5gm), crushed | |
| Cooked rice | 4 Cup (16 tbs) | |
| Cheese | 1/2 Cup (16 tbs), grated | |
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.
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.
Chef
