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Fish-style glosia fillet
1 serving
The goose fillet is simmered over a low heat in butter along with finely chopped bulb onions, aromatic greens, white wine and fish broth. Sweet capsicum is cut into straws, seasoned in oil. Stew fish laid out on a dish is decorated with pepper and a border of boiled potatoes or boiled rice. They water the fish with the juice in which it was stewed; juice is pre-seasoned with yolk and brought to density.
The goose fillet is simmered over a low heat in butter along with finely chopped bulb onions, aromatic greens, white wine and fish broth. Sweet capsicum is cut into straws, seasoned in oil. Stew fish laid out on a dish is decorated with pepper and a border of boiled potatoes or boiled rice. They water the fish with the juice in which it was stewed; juice is pre-seasoned with yolk and brought to density.
gloss - 300 g, butter - 40 g, onions - 10 g, sweet pepper - 40 g, dry white wine - 30 g, fish broth - 100 g, potatoes - 120 g, eggs - 4 pcs., greens - 5 g
