Potato soufflé casserole with vegetables

1 . Stage

Pre-cook the broccoli and cauliflower in salted water until half-cooked, so that the crunch remains. If you have frozen, thaw, do not boil. Cut into small florets.

2 . Stage

Grind the fillets in a blender, through a meat grinder or just chop them finely. In a bowl mix minced fish, eggs, spices. I added the sprouts to the mince, but you do not need to do this. Beat with an immersion blender for at least 5 minutes, until a lush homogeneous mass.

3 . Stage

Grease the form (I did not do this) with oil, wet hands lay out the stuffing and flatten it.

4 . Stage

Bake the soufflé for 15 minutes in a preheated 180 degree oven. It may take longer. It all depends on the thickness of the layer. I had about 3 cm. The readiness can be determined by lifting the edge of the soufflé with a spatula. If it does not break, dense, even color - that's it, it's ready.

5 . Stage

While it bakes - prepare the filling. Cut tomatoes, onions into thin rings (or half rings), grate cheese.

6 . Stage

Prepare the sauce. Mix sour cream and soy sauce.

7 . Stage

Spread half of the sauce on the fish layer.

8 . Stage

Place a tomato on top.

9 . Stage

Next, the onion and cabbage.

10 . Stage

Spread the remaining half of the sauce over the vegetables and sprinkle with grated cheese.

11 . Stage

And again in the oven for another 10-15 minutes. Once the cheese is melted, turn off the oven.