Recipes
Pilaf with fish
Ingredients
→ GROUND BLACK PEPPER
→ SALT
→ 400 G BONELESS FILLET OF STURGEON OR SEVRYUGA
→ 300 G OF RICE
→ 30 G PARSLEY
→ 250 G FRESH TOMATOES
→ 2 ONIONS
→ 100 G MELTED BUTTER
Fillet of sturgeon or sevryuga cut into small pieces (see the article "Cutting fish"), season with salt and pepper and fry in oil together with finely chopped onions.
In a saucepan, pour some of the oil, put on the bottom a thin layer of semi-boiled rice, on it – pieces of fried fish and slices of fresh tomatoes, sprinkle with parsley. On top of all this, cover with the rest of the rice, pour oil, cover the pan with a lid and cook in the same way as a folding pilaf.
In a saucepan, pour some of the oil, put on the bottom a thin layer of semi-boiled rice, on it – pieces of fried fish and slices of fresh tomatoes, sprinkle with parsley. On top of all this, cover with the rest of the rice, pour oil, cover the pan with a lid and cook in the same way as a folding pilaf.
