Русский
Український
Deutsch
Español
Français
Italiano
Português
Қазақ
Türkçe
한국인
日本
简体中文
中國人
عرب
Flounder fillet or other non-bony fish (serves 4)
4 servings
cut out fish fillet, remove skin. boil the stock from the fish bones along with the chopped onions, a piece of bay leaf and 1 clove of chopped garlic, add the white wine and some water. place the fillet on an oiled pan, add the stock, cover with oiled paper and simmer for 15 minutes. when the fish is ready, make a toast of flour with butter. boil the broth, mix with the toast, remove from the heat, thicken with egg yolks. lay a large dish of fillet, coat with chopped potatoes cooked in the skin, sprinkle with grated cheese and fried crumbs, pour over the sauce, then sprinkle the sheaf with grated cheese and pour melted butter. brown in a hot oven. serve hot.
cut out fish fillet, remove skin. boil the stock from the fish bones along with the chopped onions, a piece of bay leaf and 1 clove of chopped garlic, add the white wine and some water. place the fillet on an oiled pan, add the stock, cover with oiled paper and simmer for 15 minutes. when the fish is ready, make a toast of flour with butter. boil the broth, mix with the toast, remove from the heat, thicken with egg yolks. lay a large dish of fillet, coat with chopped potatoes cooked in the skin, sprinkle with grated cheese and fried crumbs, pour over the sauce, then sprinkle the sheaf with grated cheese and pour melted butter. brown in a hot oven. serve hot.
flounder - 1 kg, or sea fish - 1 kg, onion - 1 kg, bay leaf to taste, garlic - 1 wedge, parsley greens to taste, semi-sweet white wine - 250 g, flour - 20 g, butter - 50 g, yolk - 2 pcs., potatoes - 200 g, cheese - 50 g, ground crumbs - 1 tbsp. spoon
