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Print Recipe
White Fish with Mushrooms and Cream Recipe
Fish stewed with wild mushrooms and cream can decorate any dinner. If the mushroom soups are already cooked, sauces are made, pies with mushrooms are baked, and the supply of mushrooms from the freezer still does not end, then you can try another option.
Cook Time 30 minutes
Servings
Ingredients
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. We start with mushrooms. I defrosted the ryzhiki (do not pour water from under the mushrooms!) and I realized that they are not enough. So I added the same amount of brown mushrooms. Ideally, of course, only a noble forest mushrooms - boletus, aspen, mushrooms. But in the absence of these, you can take store-bought ones, but then it would be good to add mushroom powder (ground dried boletus). In General, coarsely chop the mushrooms. Kids in General were left intact. Mushrooms are not to be spared, they should be a lot, and not for the smell.
    We start with mushrooms. I defrosted the ryzhiki (do not pour water from under the mushrooms!) and I realized that they are not enough. So I added the same amount of brown mushrooms. Ideally, of course, only a noble forest mushrooms - boletus, aspen, mushrooms. But in the absence of these, you can take store-bought ones, but then it would be good to add mushroom powder (ground dried boletus). In General, coarsely chop the mushrooms. Kids in General were left intact. Mushrooms are not to be spared, they should be a lot, and not for the smell.
  2. Pour vegetable oil into the pan and add a piece of butter.
    Pour vegetable oil into the pan and add a piece of butter.
  3. Finely chop any non-hot shallot, red or white. Pour into the pan, fry until transparent and add finely chopped garlic.
    Finely chop any non-hot shallot, red or white. Pour into the pan, fry until transparent and add finely chopped garlic.
  4. After a couple of minutes add the sliced mushrooms, season with salt, sprinkle a little dried thyme and pink pepper. Give the mushrooms a little gilding. Do not cover with a lid.
    After a couple of minutes add the sliced mushrooms, season with salt, sprinkle a little dried thyme and pink pepper. Give the mushrooms a little gilding. Do not cover with a lid.
  5. Now about the fish. Suitable fillet of any white fish-Dorada, sea bass, burbot, flounder. I have 2 small river trout. They weighed less than a kilogram. And after removing the bones, there are 600 grams left.
    Now about the fish. Suitable fillet of any white fish-Dorada, sea bass, burbot, flounder. I have 2 small river trout. They weighed less than a kilogram. And after removing the bones, there are 600 grams left.
  6. As soon as the mushrooms are browned on one side, put the fish skin up on top of the mushrooms. Gently sprinkle with salt and pepper the fish. You can sprinkle with vegetable oil. Now the extinguishing liquid. I mixed the ginger water (it was a pity to pour it out) and soy sauce. I poured it carefully into the pan under the fish, added a little wine, covered it with a lid and left it to cook. This will take 15 minutes, depending on the thickness of the fish. The trick is that the fish is lying on a mushroom pillow and does not touch the pan.
    As soon as the mushrooms are browned on one side, put the fish skin up on top of the mushrooms. Gently sprinkle with salt and pepper the fish. You can sprinkle with vegetable oil.
Now the extinguishing liquid. I mixed the ginger water (it was a pity to pour it out) and soy sauce. I poured it carefully into the pan under the fish, added a little wine, covered it with a lid and left it to cook. This will take 15 minutes, depending on the thickness of the fish. The trick is that the fish is lying on a mushroom pillow and does not touch the pan.
  7. After 15-20 minutes, check the fish and pour in the cream. You can also sprinkle with thyme or put a couple of twigs entirely.
    After 15-20 minutes, check the fish and pour in the cream. You can also sprinkle with thyme or put a couple of twigs entirely.
  8. Leave on a low heat until the cream boils. Then turn off and leave under the lid for a few minutes without fire.
    Leave on a low heat until the cream boils. Then turn off and leave under the lid for a few minutes without fire.
  9. While the fish was bobbing under the lid, potatoes were being cooked for garnish in a parallel world. This is optional, optional. And I cut the potatoes into small cubes and let them boil properly, then drained and added dill and spicy mushroom oil (butter, finely chopped mushrooms, garlic, chives and a few drops of truffle oil and in the freezer). I'm bragging...
    While the fish was bobbing under the lid, potatoes were being cooked for garnish in a parallel world. This is optional, optional.
And I cut the potatoes into small cubes and let them boil properly, then drained and added dill and spicy mushroom oil (butter, finely chopped mushrooms, garlic, chives and a few drops of truffle oil and in the freezer). I'm bragging...
  10. Well, in principle, that's all, you can serve! Bon Appetit!
    Well, in principle, that's all, you can serve!
Bon Appetit!

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