The whole fish is prepared for the holiday. It looks more solemn than fish cooked in chunks. There is a long-forgotten way to cook whole boiled fish. To do this, you need a regular saucepan, which comes with a removable pan with a wire rack or a double boiler. Ready boiled fish is served, garnished with boiled crayfish, potatoes, mushrooms, olives, covered with sauce.
It is necessary
-
- For fish:
- 1 fresh salmon - whole fish
- 2-2.5 kg.
- 2. Horseradish root - 2 pieces
- 3. Ginger root - 4 cm
- 4 celery root - half of one root
- 5. Carrots - 2 large root vegetables
- 6. Bay leaf - 5 pieces
- 7 allspice - 10 peas
- For the sauce:
- 1. Wheat flour - 1, 5 tbsp. spoons
- 2. Fish broth - 2 cups
- 3. Butter - 2 tbsp. spoons
- 4 mustard - 2 tablespoons
- 5. White dry wine - half a glass
- 6 sugar - 2 teaspoons
- 7. Eggs - 4 pieces
Instructions
Step 1
Start cooking the fish.
Gut and clean the fish, remove the gills. Take a saucepan, put the peeled horseradish root, peeled ginger root, carrots, bay leaves, and allspice into it.
Step 2
Place the inner fish pan on the wire rack in the pot. Pour in water so that the fish is covered with water. Cook until tender.
Step 3
If you use a double boiler, then grate the horseradish and ginger root and spread it around the fish.
Step 4
Prepare the sauce. To do this, combine flour, butter and broth. Boil the mixture well. Remove from heat.
Step 5
Add mustard, wine and egg yolks. Return to heat, heat the mixture, stirring thoroughly, but do not boil.
This sauce is suitable for many types of fish. Pour over the finished fish and serve.
