Русский
Український
Deutsch
Español
Français
Italiano
Português
Қазақ
Türkçe
한국인
日本
简体中文
中國人
عربFoil-clad walleye fillet in the oven
4 servings25 min
Walleye - 1 kg, Sour cream - 4 tbsp., Mustard - to taste, Dill - to taste, Salt - to taste, Hot ground pepper - to taste, Vegetable oil - 1 tbsp.
4 servings25 min
Walleye - 1 kg, Sour cream - 4 tbsp., Mustard - to taste, Dill - to taste, Salt - to taste, Hot ground pepper - to taste, Vegetable oil - 1 tbsp.
The pike perch fillet needs to be pre-thawed, left in the fridge overnight. In a bowl, mix the sour cream and mustard. Dijon and ordinary Russian mustard are also perfect here. 
Wash the fresh dill and shake from the water. Finely shred. Add to sour cream and mustard. Mix. 
Grease the baking dish with sunflower or olive oil. 
Place the walleye in the tin and lubricate evenly on top with the prepared sauce. I initially had a perch already gutted, without a head, gills and without scales. But the skin must definitely stay put. 
Salt the fish on top and pepper to taste. Cover the mold with foil (one layer will be quite enough). Put the tin in an oven preheated to two hundred degrees and bake the fish for twenty minutes. 
After this time, the foil will need to be removed if you want to brown the fish a little. 
And leave it for another one or two minutes under the & quot; grill & quot; mode so that the fish has time to brown. After that, the walleye is ready to pitch. 