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Champignon pike perch
1 serving
cut the prepared fish into pieces. peel the pickles and slice them. rinse the mushrooms, cut. put pieces of fish in a pan, pour with fish broth or water, add strained cucumber brine, cucumbers, mushrooms, chopped onions, parsley roots, spices, close the pan with a lid and cook until the fish and mushrooms are ready. cook the sauce: melt the butter in a pan and spray the flour on it. pour half a cup of strained broth with brine into slightly chilled flour. after cooking, add salt, juice of half a lemon and oil. put the pieces of hot fish on a plate, put the boiled mushrooms, cucumbers on top and pour over the sauce. side by side place boiled potatoes, dill greens or parsley
cut the prepared fish into pieces. peel the pickles and slice them. rinse the mushrooms, cut. put pieces of fish in a pan, pour with fish broth or water, add strained cucumber brine, cucumbers, mushrooms, chopped onions, parsley roots, spices, close the pan with a lid and cook until the fish and mushrooms are ready. cook the sauce: melt the butter in a pan and spray the flour on it. pour half a cup of strained broth with brine into slightly chilled flour. after cooking, add salt, juice of half a lemon and oil. put the pieces of hot fish on a plate, put the boiled mushrooms, cucumbers on top and pour over the sauce. side by side place boiled potatoes, dill greens or parsley
walleye - 450 g, onions - 1 pc., parsley root - 1 pc., salted cucumbers - 2-3 pcs., fresh champignons - 5-6 pcs., flour - 2 tbsp. spoons, butter - 2 tbsp. spoons, lemon - 0.5 pcs., dill to taste, or parsley greens to taste, potatoes - 6-8 pcs., fish broth - 1 l, or water - 1 l, cucumber brine - 1 cup, salt to taste, spices to taste
