Boiled pike perch with vegetable garnish (with high cholesterol)

Ingredients

→ SALT
→ 800 G OF POTATOES
→ 2-3 PEAS OF BLACK PEPPER
→ 1-2 BAY LEAVES
→ 1.5 CUPS COLD WATER
→ 1 TABLESPOON BUTTER
→ 1 BEETROOT
→ 1 CARROT
→ 1 ONION
→ 1 KG OF FRESH WALLEYE
→ ½ CUP MILK

Peel the pike perch and cut it into portions. Peeled and washed carrots, beets, onions cut into thin circles, and potatoes-large slices, into halves and quarters. Put beets, carrots, onions, then potatoes on the bottom of the pan, add 1.5 cups of water and salt. 

Rub the pieces of walleye with salt and place on top of the vegetables. Put a few 2-3 peas of black pepper and 1-2 bay leaves. Cook under the lid on low heat for 1 hour, not stirring, but shaking the pan every 10 minutes so that the contents do not burn. When the fish and vegetables are almost ready, pour the milk into the pan, put the butter and cook for another 15-20 minutes. After removing from the heat, put the pan obliquely, carefully spoon out the juice from the bottom, pour it over the fish and leave it under the lid until serving.