For many, broccoli is the embodiment of wholesome horror. I don't know, just why, for example, I like broccoli and cauliflower. The main thing is to cook it correctly.
There are dishes in which it must be brought almost to a puree-like state (these dishes themselves are more they are similar in consistency on mashed potatoes), and so, many do not like them and I understand that the view is not always appetizing.
And there are those in which broccoli should be, as they say, "al dente". Not all, of course, given the structure of this vegetable, it is impossible to leave all of it "crunchy", but at least partially ...
And here they are, more often than not, they come in better, at our house - that's right. One of the favorite dishes is the hit of the season, so to speak, fish casserole with broccoli.
The trick is that the fish is used not simple, but golden (just kidding).
The option in the photo is with hot smoked coho salmon. Not the best option, because hot smoked fish has a flavor that not everyone likes. Optimum, in my opinion, is either chilled red fish fillet, or lightly salted.
150-200 grams of fish is quite enough for cooking a dish at a time, so it is not so expensive.
Cut the fish into slices and put the mold on the bottom with a drop of butter.
Immediately sprinkle it with lemon - it will soften the fishy taste and remove the fishy aroma, and will help to cope with the melted fat if you do not like it (and few people like fish oil in the casserole).
Then slightly boil broccoli. Well, how lightly? If you throw it into boiling water, then a couple of minutes. If you put it in cold water, it will take about ten minutes until the water boils and the broccoli begins to boil. Taking fresh broccoli is one thing; frozen broccoli is another.
In general, there are circumstances.
Put the boiled broccoli on the fish and fill it with a mixture of milk or cream, grated cheese (100 grams) and three eggs. And yes, you need to salt this mixture.
We send it to the oven at 180 degrees for 20 minutes, then cool it a little so that everything grabs and... bon appetit!