Cod baked with cottage cheese. Recipe with photo cod baked with cottage cheese

This recipe was born after I received a letter from one of my readers. You regularly send me your recipes (thank you very much!), some I put aside to cook later, but the old Pomeranian cod recipe interested me immediately.

Of course, I couldn’t resist the temptation to make everything my own way, so now this is not my grandmother’s recipe, but an elegant, almost festive dish. At the very bottom there is a juicy, dense cod fillet, on it there is a little onion, fried until soft and lightly caramelized, then a layer of ricotta mixed with dill, and on top are thin potato petals resembling scales. I hope no one will judge me for changing an old Pomeranian recipe, because it turned out very good.

Recipe for cod in the oven, Pomeranian style

My interpretation of an old Pomeranian recipe for baked cod: cod is baked in the oven with onions, cottage cheese and dill under thin slices of potatoes.
Alexey Onegin

Cut the onion into thin feathers and, stirring, simmer in butter over low heat until soft and transparent, finally allowing the onion to fry a little.

Check the cod fillet for bones, add salt on both sides and leave for 15 minutes, then fry in butter over medium heat for a minute on each side. Transfer to a baking dish or baking sheet and let cool.

Place the ricotta or cottage cheese in a bowl (it is better to grind the cottage cheese first to avoid large lumps), add a pinch of salt and finely chopped dill, and mix well.

Peel the potatoes, cut into thin slices and blanch for a minute in boiling salted water, then drain in a colander.

Let's start assembling our dish. Spread the onions in an even layer on top of the cod, top with ricotta or cottage cheese, and cover with an overlapping layer of potato “petals.” Brush the top with melted butter.

Place in the oven preheated to 220 degrees and cook for 7-10 minutes until the potatoes are slightly golden. Carefully transfer to plates using a wide spatula, trying to keep the entire structure intact, and serve, garnished with a sprig of dill.

The culinary tradition of adding cottage cheese to minced fish comes from the Russian North. In general, the tradition of mixing fish with dairy products was borrowed by the Slavs from the Finno-Ugric tribes who lived in the neighborhood. This technique became popular and is still practiced today. For example, in fish cutlets.

You will need:

1 kg cod fillet
200 g of homemade, non-sour, well-squeezed cottage cheese from whole milk
¹⁄₃ wheat loaf (preferably stale)
200 ml milk or cream
50 g ghee
salt, freshly ground black pepper
1 cup wheat flour for breading

How to cook:

Cut the crust off the loaf, break it into small pieces and pour milk.
Pass the fish fillet through a large mesh meat grinder. Add cottage cheese. Mix the minced meat with cottage cheese. Add soaked bread, salt and pepper. Knead thoroughly. Roll the resulting minced meat into balls and roll them in flour.

Heat a frying pan, add ghee. Flatten the fish balls and place them in a heated frying pan. Fry on each side for two minutes. Serve the finished cutlets with mashed potatoes. Decorate with greens.

Greetings to dear readers of the site! Over the course of many centuries, people have experimentally developed an amazing combination of fish with various products, giving ready-made dishes not only a wonderful taste, but also a fairly high biological value. Such recipes include a combination of healthy fish with cottage cheese.

The cod dish baked with cottage cheese is rich in essential proteins. One serving contains about 50 g of protein, i.e., about half the average daily value. But the most important thing is that the combination of essential amino acids in it is almost no different from the ideal. One serving of fish dish provides the daily intake of vegetable fats rich in biologically active fatty polyunsaturated acids.

To prepare cod fillet with cottage cheese, we will need:

• cod fish fillet (or other small-boned fish) 150 g;
• flour for breading – 8 g;
• vegetable oil 20 ml;
• fried potatoes 50 g;
• onion 50 g;
• vegetable oil 10 ml;
• fresh cottage cheese 100 g;
• vegetable oil 20 ml;
• crackers 5 g.

Recipe with photo Cod baked with cottage cheese

Fish fillets are dredged in flour with salt and pepper and fried with vegetable oil. Cottage cheese is ground with vegetable oil.

Potatoes are cut into circles (like chips) and fried. A border of fried potatoes is placed on the frying pan, fried fish is placed in the middle, and fried onions are placed on it.

The workpiece is covered with cottage cheese, pounded butter according to the recipe, sprinkled with breadcrumbs and the cod is baked in the oven (multi-cooker).