In this dish of fillet of a gilthead it is possible to replace sibasy, a salmon or a trout. It won't affect quality of taste.
It is required to you
- - 6 pieces of fillet of a gilthead,
- - salt and pepper to taste.
- For a potato garnish:
- - 500 g of potatoes,
- - 1 bank of green peas,
- - 70 g of a desi,
- - fennel greens,
- - salt to taste.
- For a marrow garnish:
- - 1 small tsukinna,
- - 40 g of a desi,
- - 1 clove of a chesno.
- For a creamy mustard sauce:
- - 1 small bulb,
- - 25 g of a desi,
- - 1 garlic glove,
- - 1 tsps of a prepared mustard,
- - 250 ml of heavy cream,
- - salt to taste.
Instruction
1. At first sauce is cooked. For this purpose onions and garlic are small cut. In a stewpan on moderate fire the desi is kindled, onions are put there and about 3 minutes are fried to a soft state.
2. Then in a stewpan garlic with mustard is put, everything is fried 1 minute. Then cream joins and salt is added to taste. Everything is brought to the boil and cooks on average fire to the enveloping consistence, being constantly stirred slowly, about 5-7 minutes. Ready sauce is put aside.
3. The squash is rubbed on the Korean grater or cut by thin straws by means of a knife.
4. In a frying pan the desi is kindled. There the crushed garlic glove is put and 30 seconds are fried. Then the squash is added and 1-2 minutes are fried. The dish is salted to taste and put aside.
5. The cut fennel with a desi is added to the cooked potatoes. Everything roughly chokes with a masher that in weight there were untouched pieces of potatoes. Peas about banks are added, everything mixes up and remains under a cover on a table.
6. Fish is salted and peppered, then fried from two parties until ready, somewhere 2-3 minutes from each party.
7. Before giving sauce and a marrow garnish get warm. In a plate a potato garnish is imposed, around it it is sauced. On potatoes fillet of a gilthead, and is put on it — a small portion of a marrow podgarnirovka. The dish is decorated with greens and moves to a table.