Business Blog
November 6, 2008
Fish, baked with potatoes, under the mushroom sauce
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- 600-800 g fish
- 5 white mushrooms or 10 mushrooms
- 1 onion
- 1 tablespoon of flour
- 1 bay leaf
- 3-4 aromatic pepper
- 0.5 kg of potatoes
- 2-3 tablespoons of butter
- milled rusks
- salt to taste.
- Boil potatoes «in uniform», clear of skin and cut into slices.
- Boil fresh mushrooms and chop them
- Finely chop onions, put together with mushrooms on well-heated pan with the fat, and fry for 5 minutes.
- Sprinkle with flour and fried to continue another 3 minutes.
- Pour in 2 cups boiled water, add seasonings and salt
- cook on low fire until the sauce becomes thicker
- Fish (without bones) cover with milled rusks, and then fry on both sides until golden crust.
- Put the fish in sauce on top of mushrooms, arrange the potatoes around.
- Put butter and sprinkle milled rusks.
- Bake in the oven
This dish can be cooked from Nalimov, catfish, cod, halibut, alfonsino, besugo, sardines, Hake, skvamy, lufarya, dory.
November 6, 2008
Fish, baked with Garlic sauce
- 1 kg of fish
- 50 g butter
- 1 cup fresh or 1 / 2 cup dried dogwood or Cornel
garlic, dill, salt to taste.
- Cover the bottom of the pan with butter or olive oil, put a piece or pieces of raw fish.
- Pan with fish put into oven and bake the fish until golden crust.
- Cornel (fresh or dried), fill with water so that it covered berries, and boil.
-
Then, dogwood, along with liquid wipe through the strainer, add the salt, pounded garlic (if desired capsicum), wipe through a sieve and mix.
capsicum
Baked fish put on the dish, pour with dogwood sauce and sprinkle with finely chopped green dill.
November 6, 2008
Baked fish with sour cream and buckwheat porridge
- 1 kg of fish
- 1 tablespoon of flour
- 4 tablespoon of fat (80 g)
- 600 g of Buckwheat porridge
- 20 g of cheese
- 2 tablespoons of greens
- 500 g of sour cream
- salt, ground pepper to taste.
- The fish, split on the portions cover with salt, pepper, flour and fry it on both sides.
- Pan cover with fat, put Buckwheat porridge, charging with oi. You also can put copped bloiling eggs.
- Deep fried pieces of fish put on a layer Buckwheat porridge and pour sour sauce.
- Sprinkle with sreadded cheese and butter, and bake it in the oven for 10 minutes.
- When ready to serve, put herbs and greens on the top of the dish.
November 6, 2008
Fish, baked with mashed potatoes
- 800 grams of fish
- 1.5 kg of potatoes
- 2-3 tablespoons of flour
- 2 tablespoons of butter
- 2 cups milk
- 1 onion, 1 tablespoon of shredded cheese
- salt and sugar.
- 1 / 2 carrot and 1 parsley root
- dill
- 1 / 2 onions
- 1 bay leaf
- 3-4 peppers.
- Prepare mashed potatoes. Fill with salt and butter.
- Portion pieces of fish boil in spicy decoction.
- Fry flour in butter and hot milk.
- Remove from heat, fill with salt, sugar and lightly roasted onions.
- On a pan filled richly with butter put mashed potatoes, and place on the top boiled fish. Pour sauce, sprinkle shredded cheese, put some butter and bake in oven.
- When is ready, serve with greens.
This dish is recommended to prepare with cod, haddock, toothfish, halibut, sea bass, sturgeon, stellate sturgeon, zander, pike.
Cod
Haddock
toothfish
halibut
sea bass
sturgeon
Russian sturgeon
zander
pike
November 6, 2008
Cooking Roasted sturgeon
- 700 grams of fish
- 2 tablespoons flour
- 2.5 tablespoons of olive oil
- 1 lemon
- herbs parsley
- salt, ground pepper to taste.
November 6, 2008
Cooking Roasted sturgeon
- 700 grams of fish
- 2 tablespoons flour
- 2.5 tablespoons of olive oil
- 1 lemon
- herbs parsley
- salt, ground pepper to taste.
November 6, 2008
Fried Fish with eggplants
- 500 grams of fish
- 4 eggplants
- 1 tablespoon of flour
- 100 grams or vegetable or olive oil
- 1 / 2 cup pomegrande juice
- 1 sprig savory,
- 2 twigs basil
- parsley
- pomegranate grains
- green onions
- salt and pepper to taste.
Cut eggplants into circles, omit them for 2 minutes in salted boiling water and put under pressure. Fry eggplants in a pan with butter. Fry fish on a separate pan with olive oil. Ready fish put on a dish, add roasted eggplant, and pour pomegranate juice, sprinkle a finely chopped green onion, green parsley, savory, basil, and pomegranate seeds.
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