This dish turns out especially gentle and tasty due to not absolutely habitual structure.
It is required to you
- 500 гр. fillet without hake stones,
- 500 гр. mushrooms (white or champignons),
- 1 big head of a bulb,
- 1 tablespoons of flour,
- 50 гр. desi,
- 200 ml. 10% of cream,
- 100 гр. hard cheese,
- salt, freshly ground black pepper to taste,
- greens for ornament.
Hake fillet, having cut in cubes, to pripustit in a stewpan a baking plate a cover, without allowing strong boiling that fish didn't collapse.
Peel onions from a peel, cut large half rings and brown till brownish color on a half of a desi. Cut mushrooms plates and brown on the second half of oil.
To fill cocottes on one third with a stewed hake, to lay the fried onions and mushrooms on fish.
Fry flour in a dry stewpan, to cool and part slightly with cream, well pounding lumps. Bring sauce to boiling, but not boil. Salt and pepper to taste.
Fill in with sauce contents of cocottes, cheese to grate and strew from above, to bake in an oven at a temperature of 180 degrees before formation of a brownish crust. Take out a julienne from an oven and decorate with greens. The julienne from a hake with mushrooms is ready.