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Sterlet baked with mushrooms
1 serving
Salt the prepared fish, pepper, roll in an egg and crumbs. Place in a fat-greased frying pan, drizzle the fish with vegetable oil and bake in the oven. Cook a little broth from the head and tail of the fish (no more than 1 cup), strain and boil peeled and sliced champignons in it. Add a few slices of lemon with no grains. Boil, season with salt and sugar. Put the fish on a dish and fill with this sauce. Serve a vegetable salad or boiled hot potatoes on the side dish.
Salt the prepared fish, pepper, roll in an egg and crumbs. Place in a fat-greased frying pan, drizzle the fish with vegetable oil and bake in the oven. Cook a little broth from the head and tail of the fish (no more than 1 cup), strain and boil peeled and sliced champignons in it. Add a few slices of lemon with no grains. Boil, season with salt and sugar. Put the fish on a dish and fill with this sauce. Serve a vegetable salad or boiled hot potatoes on the side dish.
butter - 2 tbsp. spoons, salt to taste, lemon - 0.5 pcs., sugar to taste, sterlet - 1000 g, breadcrumbs - 3 tbsp. spoons, fresh champignons - 12-14 pcs., eggs - 1 pc.
