Recipes
Canned walleye, salmon, nelma in white wine
Ingredients
→ SALT
→ CROUTONS OR BOILED POTATOES (AS A SIDE DISH)
→ 4 TABLESPOONS BUTTER
→ 350 G CANNED WALLEYE, SALMON OR NELMA IN ITS OWN JUICE
→ 200 G OF WHEAT BREAD
→ 100 G OF CHAMPIGNONS
→ 1 CUP DRY WHITE WINE
→ 1 TABLESPOON WHEAT FLOUR
→ 1 HARD-BOILED EGG
Remove the fish from the jar, cut it into pieces, put it in a saucepan, add the boiled mushrooms, cut into slices, pour the juice from the canned food and white wine, cover with a lid and cook for 5-6 minutes.
Place the fish on a heated platter. Put the broth on the fire, after boiling, add the flour mixed with 1 tablespoon of melted butter. Stir until the flour is combined with the broth, let the sauce boil for 3-5 minutes. After that, remove the sauce from the heat, add the egg yolk, rubbed in a glass with 30-40 g of oil, stir, add salt and strain through a sieve.
When serving, pour the prepared sauce over the fish and garnish with croutons fried in oil. You can also serve boiled potatoes.
