Recipes
Cod, catfish, sea bass or ice, baked with mushrooms
Ingredients
→ SALT
→ GROUND BLACK PEPPER
→ 900 G OF POTATOES
→ 90 G ONION
→ 600 G BONELESS FILLET OF COD, CATFISH, ICE, SEA BASS
→ 60 G BUTTER
→ 30 G CHOPPED PARSLEY
→ 30 G WHEAT FLOUR
→ 200 G OF FRESH MUSHROOMS (OYSTER MUSHROOMS, MUSHROOMS, ASPEN, BOLETUS)
→ 150-200 G GRATED CHEESE
→ 1 CUP SOUR CREAM (15% FAT CONTENT)
→ 1 HARD-BOILED EGG
Prepare the sauce: fry the flour in a pan without oil, cool, mix with oil, pour in the sour cream brought to a boil, stir, season with salt and pepper and cook for 3-5 minutes, then strain and bring to a boil again.
Prepared portions of fish fillet (see "Cutting fish") roll in flour (see "Flour breading") and fry (monastery cuisine suggests putting fish raw).
Separately fry the sliced potatoes and separately-chopped onions and mushrooms.
Pour a small amount of sauce into the pan, put the fried fish, and around-circles of potatoes. On the fish, put fried mushrooms with onions, sliced hard-boiled egg.
Pour the remaining sour cream sauce, sprinkle with grated cheese and bake in the oven at a temperature of 220-240 degrees for 10-15 minutes.
Prepared portions of fish fillet (see "Cutting fish") roll in flour (see "Flour breading") and fry (monastery cuisine suggests putting fish raw).
Separately fry the sliced potatoes and separately-chopped onions and mushrooms.
Pour a small amount of sauce into the pan, put the fried fish, and around-circles of potatoes. On the fish, put fried mushrooms with onions, sliced hard-boiled egg.
Pour the remaining sour cream sauce, sprinkle with grated cheese and bake in the oven at a temperature of 220-240 degrees for 10-15 minutes.
