Recipes
Fried fish fillet with ham
Ingredients
→ GROUND BLACK PEPPER
→ SALT
→ 500 G BONELESS FILLET OF WALLEYE, CATFISH OR COD
→ 30 G PARSLEY OR DILL
→ 150 G FAT HAM
→ ½ TBSP BUTTER (OR FAT) TO LUBRICATE THE PAN
→ 0.5 LEMON
Cut the fish fillet into portions, wash and dry (see "Cutting fish"). Cut the ham into slices.
Place each slice of ham on parchment paper, place a piece of fish on top, and sprinkle with salt and pepper. Fold the parchment in half and fold the envelope on all sides in two bends, so that the juice does not flow out when frying. Place the envelopes in a greased or greased frying pan and fry for 15 minutes, turning frequently.
Before serving, remove the fish and ham from the parchment envelopes, place on a platter and sprinkle with fresh chopped parsley or dill.
On top of each piece, you can put a thin slice of lemon.
Place each slice of ham on parchment paper, place a piece of fish on top, and sprinkle with salt and pepper. Fold the parchment in half and fold the envelope on all sides in two bends, so that the juice does not flow out when frying. Place the envelopes in a greased or greased frying pan and fry for 15 minutes, turning frequently.
Before serving, remove the fish and ham from the parchment envelopes, place on a platter and sprinkle with fresh chopped parsley or dill.
On top of each piece, you can put a thin slice of lemon.
