Recipes
Boiled walleye, catfish, carp, pike, chehon or crucian carp with potatoes and bacon
Ingredients
→ GROUND BLACK PEPPER
→ SALT
→ 800 G OF POTATOES
→ 750 G FISH FILLET WITH BONE (PIKE PERCH, CATFISH, CARP, PIKE, CHEHON, CRUCIAN CARP)
→ 30-40 G OF PARSLEY
→ 100 G OF LARD
→ 100 G ONION
→ 1 CUP COLD WATER
Pork fat (lard) cut into small pieces, fry in a pan with sliced onions, put sliced raw potatoes, salt, sprinkle with ground black pepper and add 1 cup of cold water. Cover and cook for 5 minutes on low heat.
Then prepared and cut into portions of fish (see the article "Cutting fish") put on the potatoes and cook until tender.
When serving, place the fish pieces on a platter, cover with potatoes and sprinkle with finely chopped parsley.
Then prepared and cut into portions of fish (see the article "Cutting fish") put on the potatoes and cook until tender.
When serving, place the fish pieces on a platter, cover with potatoes and sprinkle with finely chopped parsley.
