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Parisian fish (poisson parisien)
1 serving
Grate the fish fillet with 2 teaspoons of salt and 1/4 teaspoon of pepper. Put in molds. Melt the butter in a pan and fry onions and mushrooms in it for 5 minutes. Without removing from the heat, add flour, the rest of the salt and pepper and pour sour cream into a thin trickle. Interfere until it thickens. Pour the mixture into molds and put the molds in a previously well-heated (up to 190 ° C) oven for 30 minutes. Before serving with a knife, separate the fish from the walls of the mold and carefully place on a plate. Sprinkle parsley on top.
Grate the fish fillet with 2 teaspoons of salt and 1/4 teaspoon of pepper. Put in molds. Melt the butter in a pan and fry onions and mushrooms in it for 5 minutes. Without removing from the heat, add flour, the rest of the salt and pepper and pour sour cream into a thin trickle. Interfere until it thickens. Pour the mixture into molds and put the molds in a previously well-heated (up to 190 ° C) oven for 30 minutes. Before serving with a knife, separate the fish from the walls of the mold and carefully place on a plate. Sprinkle parsley on top.
butter - 4 tbsp. spoons, parsley greens - 3 tbsp. spoons, salt - 2.5 tsp, flounder - 75 g, or salmon - 75g, or halibut - 75g, fresh champignons - 250 g, fresh porcini mushrooms - 250 g, flour - 2 tbsp. spoons, onions - 2 tbsp. spoons, sour cream - 1 cup, ground black pepper - 0.5 tsp
