The Pike-Perch in Butter Sauce with Egg Recipe
Delicious, tender fish with milk sauce and egg to your table. Decorate the dish with boiled or stewed potatoes, French fries. The dish is easy to prepare, not troublesome. The fish turned out to be very tender and juicy.
Servings
4
Cook Time
90minutes
Servings
4
Cook Time
90minutes
Ingredients
Instructions
  1. Pre-cut the pike perch into fillets. Prepare a breadcrumb mixture consisting of flour (2 tablespoons) and breadcrumbs (2 tablespoons). Add salt to the breadcrumb mixture to taste. Pike perch, panicked in breadcrumbs with seasonings to the resulting mixture.
  2. Add vegetable oil (5 tablespoons) to the pan. Add the pieces of walleye to the pan.
  3. Fry the pike perch over high heat until light golden brown. Until the fish is ready, we will cook in the oven.
  4. Put the fish in a baking dish. Put the fish form aside.
  5. For the sauce: Pour 1 tablespoon of flour into a dry frying pan, fry the flour in a dry frying pan until light cream color. Then gradually pour in the milk (300 ml.), boil the sauce over low heat until slightly thickened, add salt and lemon pepper to taste.
  6. Boil the eggs (2 pcs.), grate the yolk on a fine grater.
  7. Grind the egg white into a coarse crumb.
  8. Add the yolk chips to the milk sauce, then add the crushed egg white. Remove the sauce from the heat.
  9. Put the prepared sauce in a mold with pike perch. Send the mold to the preheated oven. Bake for 10-15 minutes until the surface of the dish is slightly browned.
  10. Ready!
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