Mushroom-stuffed fish (paupiettes de poisson)

8 servings


Mix 2 teaspoons salt and 1/2 teaspoon pepper and grate the fish fillet. 3 tbsp. spoons of butter melt in a pan and fry onions and mushrooms in it for 5 minutes. Put the tomatoes, parsley, remaining salt and pepper and cook over a low heat for 10 minutes. Spread the pieces of fish fillet with the resulting mixture and roll them into tubes. Fix by tying the pipes with a thread or chipping with a match without sulfur. Stir the eggs and dip the tubes into them, and then roll in breadcrumbs. Melt the rest of the butter in a pan and fry the tubes in it from all sides. Fry until the fish becomes soft when cooked. Put the fish on a heated dish. Pour the flour into the remaining butter in the pan. Fry. Add vermouth and stir until boiling. Cook over a medium heat for 5 minutes. Pour in the sour cream. Heat, but do not let boil. Pour the tubes with sauce. The sauce can be served separately.