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Merlouse with mustard sauce in french
3 servings
Put the fish on an oiled baking sheet. Salt, poperchit and sprinkle with finely chopped leeks and petrushki root. I put everything in the oven with a mixture of wine and mustard. When the fish is ready, drain the liquid from the baking tray, add lemon juice to it and warm up for 2-3 minutes, continuously pomeshivaya. Mix the resulting mass with oil, finely chopped parsley greens and pour it over the cooked fish. Garnish the dish with sprigs of parsley before serving.
Put the fish on an oiled baking sheet. Salt, poperchit and sprinkle with finely chopped leeks and petrushki root. I put everything in the oven with a mixture of wine and mustard. When the fish is ready, drain the liquid from the baking tray, add lemon juice to it and warm up for 2-3 minutes, continuously pomeshivaya. Mix the resulting mass with oil, finely chopped parsley greens and pour it over the cooked fish. Garnish the dish with sprigs of parsley before serving.
merlouse - 1 kg, mustard - 1 tbsp. spoon, dry white wine - 4 tbsp. spoons, lemon - 0.5 pcs., vegetable oil - 2 tbsp. spoons, parsley root - 1 tbsp. spoon, leek - 1 tbsp. spoon, parsley greens to taste, pepper to taste, salt to taste
