Recipes
Mackerel in mushroom sauce
Ingredients
→ GROUND BLACK PEPPER
→ LEMON JUICE
→ 40 ML DRY WHITE WINE
→ 2 MACKERELS
→ 150 G OF CHAMPIGNONS
→ 1-2 TABLESPOONS GRATED CHEESE
→ 1-2 TABLESPOONS BUTTER
→ 1-2 TABLESPOONS CREAM (10% FAT CONTENT)
→ 1 EGG YOLK
→ 1 TABLESPOON WHEAT FLOUR
Peel the mackerel, gut it, add salt and sprinkle with lemon juice. Chop off the head and tail of the fish (see "Cutting fish").
Melt a sufficient amount of oil in a frying pan and fry the fish in it on both sides. Then put it in a preheated dish and put it in a warm place.
In the oil left over from frying, add flour, a little water and prepare the gravy: season it with salt, pepper, lemon juice, wine, add the raw yolk, cheese, mix everything well and cook a little over low heat.
Pour the prepared sauce over the fish and serve with the mushrooms stewed in oil.
Melt a sufficient amount of oil in a frying pan and fry the fish in it on both sides. Then put it in a preheated dish and put it in a warm place.
In the oil left over from frying, add flour, a little water and prepare the gravy: season it with salt, pepper, lemon juice, wine, add the raw yolk, cheese, mix everything well and cook a little over low heat.
Pour the prepared sauce over the fish and serve with the mushrooms stewed in oil.
