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Milk-braised fish
1 serving
Fish fillet is cut into slices
1. 5-2 cm thick, salted, placed on a fat-greased frying pan, poured with milk and stewed in a roasting cupboard. Before serving, it is poured with melted oil.
Fish fillet is cut into slices
1. 5-2 cm thick, salted, placed on a fat-greased frying pan, poured with milk and stewed in a roasting cupboard. Before serving, it is poured with melted oil.
butter - 15 g, salt to taste, milk - 75 g, fish fillet - 150 g
