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Print Recipe
Pike Perch with Potatoes in Sour Cream Sauce Recipe
Delicious sour cream sauce will make even such a "skinny", low-fat fish like pike-perch, appetizing and tender. If you are not using a pike perch, fillets, reduce the cooking time and boil the potatoes in their skins until soft.
Cook Time 80 minutes
Servings
Ingredients
Cook Time 80 minutes
Servings
Ingredients
Instructions
  1. Products.
    Products.
  2. Cut the prepared fish into portions. Peel and cut the potatoes into thin slices.
    Cut the prepared fish into portions. Peel and cut the potatoes into thin slices.
  3. Grease a deep form with butter and spread in layers: fish, potatoes, fish again, Bay leaf, salt and pepper each layer. There should be a layer of potatoes on top.
    Grease a deep form with butter and spread in layers: fish, potatoes, fish again, Bay leaf, salt and pepper each layer. There should be a layer of potatoes on top.
  4. Heat the milk in the ladle almost to a boil, remove from heat, cut into pieces and melt the butter in the hot milk, stir. Cool slightly and mix with sour cream. Pour the sour cream mixture of fish and potatoes and cover the form with a lid or foil.
    Heat the milk in the ladle almost to a boil, remove from heat, cut into pieces and melt the butter in the hot milk, stir. Cool slightly and mix with sour cream. Pour the sour cream mixture of fish and potatoes and cover the form with a lid or foil.
  5. Preheat the oven to 170 degrees and put it in the form of a 40-50 min. For 10 minutes until cooked remove the lid to the top of the dish brown.
    Preheat the oven to 170 degrees and put it in the form of a 40-50 min. For 10 minutes until cooked remove the lid to the top of the dish brown.

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