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Fish "trifle" braised with smoked speck and potatoes
1 serving
Gut the prepared fish, decapitate, rinse thoroughly. Sprinkle with salt and pepper. Grease the sauté pan. Place the raw potatoes sliced into slices on its bottom, salt, put a layer of fish on top, add spices, crushed onions, pour in sour cream and sprinkle smoked speck or smoked loin on top, cut into small cubes. Place the second layer of products in the same sequence. Add a few tablespoons of hot water. Put in a not too hot oven. Simmer until the bones are soft. Serve boiled potatoes on the side dish. To prepare this dish, you can use fish of different breeds at the same time.
Gut the prepared fish, decapitate, rinse thoroughly. Sprinkle with salt and pepper. Grease the sauté pan. Place the raw potatoes sliced into slices on its bottom, salt, put a layer of fish on top, add spices, crushed onions, pour in sour cream and sprinkle smoked speck or smoked loin on top, cut into small cubes. Place the second layer of products in the same sequence. Add a few tablespoons of hot water. Put in a not too hot oven. Simmer until the bones are soft. Serve boiled potatoes on the side dish. To prepare this dish, you can use fish of different breeds at the same time.
small fish - 100 g, potatoes - 5-6 pcs., onions - 3 pcs., sour cream - 100 g, smoked speck - 150 g, or pork loin - 150 g, bay leaves - 1 pc., salt to taste, pepper to taste
