Pike Perch “Nelson” Recipe
I looked at the recipe of this dish from the famous chef, author of cookbooks I. Lazerson. I have made some changes to the recipe, adapting them to your taste. The dish turned out to be simply excellent and truly homemade.
Servings
6
Cook Time
60minutes
Servings
6
Cook Time
60minutes
Ingredients
Instructions
  1. Pre-cut the fish into fillets, cut into pieces. Add 2 tablespoons of melted butter to the pan, add chopped mushrooms (3 handfuls).
  2. Cut the onion into small cubes. Add the chopped onion to the mushrooms.
  3. Fry the onion and mushrooms until light golden brown.
  4. Then add 1 tablespoon of flour. Stir the resulting mixture. Add about 1.5-2 tablespoons of water or fish broth. Add black pepper and salt to taste.
  5. Add 1 tablespoon of sour cream. Thicken the sauce, stirring, to the desired consistency.
  6. Mushroom cream-sour cream sauce is ready.
  7. Boil potatoes (7 pcs.) until Al dente in salted water, cool. Cut into plates 0.5 – 0.7 mm thick . Pour 2 tablespoons of vegetable oil on the bottom of the baking dish, lay out the potatoes with plastic.
  8. Put the finished mushroom sauce on the potato layer.
  9. Grate the cheese. Sprinkle a layer of potatoes with cheese straws.
  10. In a bowl, add 2 tablespoons of sour cream, salt and pepper with black pepper to taste. Add 1 tablespoon of vegetable oil. Whisk the mixture with a fork.
  11. Brush with oil the pieces of pike perch prepared for baking.
  12. Put pieces of walleye on a layer of cheese straws. We put the form in the oven preheated to t 190-200 * C. Bake until cooked. The approximate baking time is 20-30 minutes.
  13. Sprinkle the finished dish with fresh herbs.
  14. Bon appetit!
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