Recipes
The pike in a white wine
Ingredients
→ GROUND BLACK PEPPER
→ SALT
→ 750 G OF WALLEYE OR 500 G OF WALLEYE FILLET
→ 4 TABLESPOONS BUTTER
→ 3\4 CUPS FISH BROTH (OR WATER)
→ 200 G OF WHITE BREAD
→ 100 G OF FRESH CHAMPIGNONS
→ 1/2 CUP DRY WHITE WINE
→ 1 HARD-BOILED EGG
→ 1 TABLESPOON WHEAT FLOUR
Cut the pike perch into fillets (or take a ready-made fillet) (see the article "Cutting fish") and cut into portions. Then put the pieces of walleye and slices of mushrooms in a saucepan, add salt, sprinkle with ground black pepper, pour in white wine and 3\4 cups of broth (or water). Cook the walleye on low heat for 15-25 minutes.
Cut the crust from the white bread and cut the crumb obliquely into 6-7 slices. Of these, 4 slices are fried whole in a frying pan with oil, and the rest are cut into 10-12 croutons and also fried in oil. When the pike perch is cooked, pour the broth into another pan and prepare the sauce in the same way as for the steamed sturgeon (see the recipe "Steamed fish").
Remove from the heat, add salt to the sauce, add the egg yolk, rubbed in a glass with 1 tablespoon of butter, and mix well with a spoon. When serving on the table, put the toasted croutons on a warmed dish and on each of them – a piece of walleye, on top of which-mushrooms.
Pour the zander strained through a sieve sauce. Spread the toasted croutons around the walleye.
Separately, you can serve asparagus, pods of young beans or peas (or canned peas).
