Русский
Український
Deutsch
Español
Français
Italiano
Português
Қазақ
Türkçe
한국인
日本
简体中文
中國人
عرب
Fish with squash
1 serving
Boil broth from heads, fins, fish bones. Let it brew, strain. In the decoction, cook fish fillet with parsley root, onions, cucumber brine (you can with the skin of pickles), pepper, bay leaf. Let the fish under the lid until tender, removing the foam. Remove the fish fillet. Strain the broth. Warm the flour in a pan, dilute with fish broth, add pickles, diced, peeled from seeds and skin. This sauce is plentiful to pour fillet pieces of fish
Boil broth from heads, fins, fish bones. Let it brew, strain. In the decoction, cook fish fillet with parsley root, onions, cucumber brine (you can with the skin of pickles), pepper, bay leaf. Let the fish under the lid until tender, removing the foam. Remove the fish fillet. Strain the broth. Warm the flour in a pan, dilute with fish broth, add pickles, diced, peeled from seeds and skin. This sauce is plentiful to pour fillet pieces of fish
fish broth to taste, parsley root to taste, onion to taste, cucumber brine to taste, pepper to taste, bay leaf to taste, flour to taste
