Merlusa in russian

2 servings


Fold the prepared merlouse fillet with skin into a dish in one row, pour water, salt, add onions, parsley, dry white wine, close tightly with a lid and coat on the stove. Fry carrots and parsley. Boil porcini mushrooms and nare­zat with straws. Peel the pickles from the skin and seeds, nare­zat and cook slightly. Cut the onions into half rings and scald, squeeze the capers from the brine, remove the bones from the olives. Mix Podgotov­lennyye products with hot tomato sauce. Before serving, pour tomato sauce with ovoshcha­mi over the fish, top with a slice of peeled lemon and sprinkle over the ze­lenyu. Side with boiled potatoes.