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Saida (haddock, capelin) with fresh mushrooms in french
3 servings
Cut the fillet into portions. Put for 10 minutes in milk, and then dry, salt and batch in flour. Heat vegetable oil in a pan and fry fish in it. Fry the mushrooms separately in oil (hats - whole, and legs - cut along), add sour cream, tomato sauce and bring to a boil, stirring. Put the fish in the middle of the dish, and on the sides - mushrooms in a sm-tanno-tomato sauce. Garnish with herbs or lettuce leaves.
Cut the fillet into portions. Put for 10 minutes in milk, and then dry, salt and batch in flour. Heat vegetable oil in a pan and fry fish in it. Fry the mushrooms separately in oil (hats - whole, and legs - cut along), add sour cream, tomato sauce and bring to a boil, stirring. Put the fish in the middle of the dish, and on the sides - mushrooms in a sm-tanno-tomato sauce. Garnish with herbs or lettuce leaves.
side - 700 g, olive oil - 50 g, or vegetable oil - 50 g, milk - 1 cup, wheat flour - 30 g, butter - 100 g, tomato sauce - 50 g, fresh mushrooms - 200 g, or fresh mushrooms - 200 g, salt to taste
