Even my husband is not against such a replacement))
As a basis, I took the French meat recipe. I just added cauliflower here. I love the combination of cauliflower with any fish!
How to cook
I cut the cabbage into a thickness of about a centimeter (or 1.5 cm - as it happens). I leave part of the stump so that the cabbage does not crumble into inflorescences.
I must say right away that the cabbage will have time to cook and the stump itself will also be soft and edible)) I don't cook the cabbage beforehand. But for about 30-40 minutes I immerse it in warm water to get rid of small insects that like to hide inside the cabbage.
I spread the cabbage pieces into a greased dish. Salt, sprinkle with spices (I have a mixture of five peppers). Then some cheese. And fish.
Any fish will do! The main thing is that there are no bones in it.
You can pre-marinate pieces of fish - it will be even tastier! But today I just salt and sprinkle.
I put onion rings and tomato slices on the fish.
Lubricate with mayonnaise and sprinkle with cheese. I use homemade mayonnaise (on milk without eggs). This is what I always add to baked goods and casseroles. I have already shared the recipe. Below in the video you will find the recipe for this mayonnaise. I add a lot of cheese - so that there is a high cheese "cap".
I put it in an oven preheated to 180 degrees for 30-35 minutes. During this time, the dish has time to cook completely. In the video, I showed how I cook, and then try the ready-made dish. There is also another cooking method (in the form of a casserole) and a recipe for mayonnaise in milk. Take a look - you'll love it!
RECIPES:
—1— Fish in French
• Fillet of any fish - 600-700 g
• Cauliflower
• Onions - 1 pc.
• Tomatoes - 2 pcs.
• Mayonnaise - 4-6 tbsp.
• Cheese - 200 g
• Ground black pepper
• Salt
—2— Milk mayonnaise
• Milk - 150 ml
• Vegetable oil - 300 ml
• Lemon juice - 3 tbsp. (or any 6% vinegar 2 tablespoons)
• Salt - 1/2 tsp.
• Sugar - 1 tsp.
• Mustard - 1 tsp.