The fish baked in sour cream sauce at the seeming complexity prepares simply and quickly. This dish will become an obligatory menu item, both for daily family lunches, and for festive dinners with friends.
It is required to you
- 700-800 g of fish (or 500 g of fillet of fish);
- 700-800 g of potatoes;
- 200-300 g of champignons;
- 2-3 onions;
- 2-3 tablespoons of flour;
- 100 g of cheese;
- vegetable oil for frying;
- salt
- spices to taste.
- For sauce:
- 500 g of sour cream;
- 1-2 tablespoons of flour;
- 15-20 g of a desi;
- salt
- spices to taste.
Instruction
1. For preparation of this dish the fish needs to be cleaned, drawn and to wash carefully with flowing water. Cut the prepared fish on flank steaks – steaks. Sprinkle lemon juice for elimination of a specific smell. Pepper and roll in accurately them in flour from all directions. Pour vegetable oil on a frying pan and, having laid out fish there, fry to a golden crust.
2. Clean and wash up potatoes. Slice its round thin. Lay out on a separate frying pan and fry on the warmed vegetable oil to semi-readiness.
3. Clean and wash up onions. Chop it half rings and lay out to potatoes. Continue to fry, periodically stirring slowly until onions don't get a transparent-golden shade.
4. Wash up champignons, cut them and fry on vegetable oil to semi-readiness.
5. For filling of fish make sour cream sauce. For this purpose take sour cream and warm up it in a stewpan. Add 1 tsp of flour and a desi, salt. If desired add spicy herbs and spices (a basil, a marjoram, fennel, khmeli suneli, etc.). Bring to the boil and let's mix protomitsya on slow fire within 1-2 minutes.
6. Grease a form for roasting with a desi. Lay out fish pieces on a bottom. Decorate a surface of fish with mushrooms. Around put a fried potatoes. Fill in the received dish with sour cream sauce.
7. Grate cheese and strew with it fish and potatoes a uniform layer. Put a form in the warmed oven for 4-6 minutes. Cheese has to melt and be reddened.
8. To lay out the ready baked fish in sour cream sauce on a dish and to strew with chopped greens of parsley.