Recipes
Pike, cod, flounder, catfish or other fish with potatoes in red wine
Ingredients
→ GROUND BLACK PEPPER
→ SALT
→ 800 G BOILED POTATOES
→ 750 G PIKE, CATFISH, FLOUNDER, COD OR OTHER FISH
→ 30-40 G FINELY CHOPPED PARSLEY
→ 2 TABLESPOONS CRUSHED BREADCRUMBS
→ 1.5 TABLESPOONS BUTTER
→ 1 CUP DRY RED WINE
→ 1 TABLESPOON VEGETABLE OIL
→ 1 TABLESPOON WHEAT FLOUR
→ 1 ONION
Finely chopped onion lightly fry in a saucepan in vegetable oil, sprinkle with flour and fry for another 1-2 minutes. Then add red wine, ½ cup of hot fish broth, cooked from pike bones (see the recipe "Fish broth"), and stir until boiling. After that, boil the sauce over low heat for 5-10 minutes, season with salt and pepper.
Prepared pike, cut into pieces with a thickness of 1.5 cm (see the article "Cutting fish"), salt, put on a greased frying pan, cover with circles of boiled potatoes, pour the sauce, sprinkle with breadcrumbs (see the recipe "White breadcrumbs"), sprinkle with melted butter and put in a preheated oven to 180-200 degrees for 15-20 minutes. When the dish is browned, remove it from the oven and serve, sprinkled with finely chopped parsley.
Prepared pike, cut into pieces with a thickness of 1.5 cm (see the article "Cutting fish"), salt, put on a greased frying pan, cover with circles of boiled potatoes, pour the sauce, sprinkle with breadcrumbs (see the recipe "White breadcrumbs"), sprinkle with melted butter and put in a preheated oven to 180-200 degrees for 15-20 minutes. When the dish is browned, remove it from the oven and serve, sprinkled with finely chopped parsley.
