Recipes
Pike perch baked with pasta
Ingredients
→ SALT
→ GROUND BLACK PEPPER
→ 750 G WALLEYE OR 500 G BONELESS WALLEYE FILLET
→ 3 TABLESPOONS MELTED BUTTER
→ 25 G GRATED CHEESE
→ 2 CUPS FISH STOCK OR COLD WATER
→ 150 G OF PASTA
→ 1.5 TABLESPOONS WHEAT FLOUR
→ 1 CUP HOT MILK
Zander fillet, cut into pieces, put in a saucepan or in a saucepan, season with salt and pepper, pour in 1-1. 5 cups of fish broth or water and cook for a couple of 15-25 minutes.
Boil the pasta in salted water. After cooking, throw in a colander, let the water drain, put back in the pan, pepper and add 1 tablespoon of melted butter.
For the sauce, fry the flour with 1 tablespoon of oil, stirring so that the flour does not burn. Pour 1 cup of hot milk and 1/2 cup of fish broth into 2-3 receptions, add salt, stir with a spoon and boil over low heat for 5-6 minutes.
Add 3-4 tablespoons of sauce to the pasta, mix and place in a frying pan, greased with butter. Put the pieces of walleye on top, pour the sauce over them, sprinkle with grated cheese, sprinkle with butter and bake in a preheated 180-200 degree oven for 5-6 minutes, until a ruddy crust is formed.
