Lohi-kuha riisivuoka
recipe

A delicious fish and rice casserole featuring both pike perch and salmon, perfect for a hearty meal.
Preparation time: 15 minutes
Cooking time: 40 minutes
Serving size: 6-8 servings
Ingredients:
- 1 onion
- 800 g pike perch
- 1 piece of blue cheese
- 800 g Norwegian salmon or rainbow trout
- Pepper
- 4 dl cooking cream
- 6-8 dl basmati rice
- Oil or margarine
- Salt
Instructions:
1. Cook the rice in water until fully cooked.
2. Chop the onion and sauté it in oil or margarine until translucent.
3. Lightly salt the salmon and pike perch, then cut them into large cubes.
4. Grease a baking dish measuring 35 cm x 20 cm x 5 cm with oil.
5. Place the cooked rice at the bottom of the dish.
6. Sprinkle the sautéed onion over the rice.
7. Add the fish cubes on top of the rice and crumble the blue cheese over them.
8. Pour the cooking cream evenly over the fish and season with pepper.
9. Bake in a preheated oven at 200°C (392°F) for about 30-40 minutes, until the fish is cooked through and the top is a beautiful golden brown.
10. Let it rest for a moment before serving. Enjoy!
Nutritional Information (per serving):
Calories: 480
Protein: 35 g
Carbohydrates: 50 g
Fat: 20 g
Fiber: 2 g
Sodium: 600 mg

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