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Perch balatoksky
1 serving
handle the walleye processed and cut on fillet (with skin and costal bones) in white wine. Put the crayfish perkelt on the table and pour "Dutch" sauce with cream on the table. For the crayfish perkelt, warm the neck pulp and claw, stirring, and oil with paprika.
handle the walleye processed and cut on fillet (with skin and costal bones) in white wine. Put the crayfish perkelt on the table and pour "Dutch" sauce with cream on the table. For the crayfish perkelt, warm the neck pulp and claw, stirring, and oil with paprika.
walleye - 276 g, white table wine - 50 g, river cancer - 3 pcs., butter - 40 g, yolk - 0.75 pcs., cream - 10 g, broth - 10 g, citric acid - 1 g, paprika - 2 g, salt - 3 g
