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.