Fish fillet with mushrooms

1 serving


Wash the fish fillet, dry and cut diagonally into strips 2-3 cm wide, salt and pepper. Brush champignons, wash and dry, cut large mushrooms in half. Lightly beat the eggs. Put cornstarch on a flat plate, dip the fish first into an egg, then into starch. Heat the oil in a pan and fry the fillet on all sides until golden yellow. Remove the fish and pour out the remaining oil. Lightly put out the champignons, add the broth. Reduce the fire and extinguish the mushrooms until the liquid is half evaporated. Salt and pepper. Heat the fish with the mushrooms and serve with the vegetables hot.