The name of the dish comes from the verb to plan and it came to us from the northern peoples. This is fresh frozen and thinly sliced raw meat, most often a variety of fish. It is served with oil and spices that emphasize the fish's taste. But recipes with more ingredients are also possible, like this one.
It is necessary
- - catfish fillet - 300 grams;
- - anchovies - 4 pieces;
- - Parmesan cheese - 30 grams;
- - chicken egg - 3 pieces;
- - rye bread - 4 slices;
- - corn salad - 20 grams;
- - milk - 50 milliliters;
- - red onion - 1 piece;
- - olive oil - 50 milliliters;
- - vegetable oil - 50 milliliters;
- - butter - 30 grams;
- - mustard - 30 grams;
- - mustard seeds - 5 grams;
- - lemon - 1 piece;
- - dill - a couple of twigs;
- - capers - 2 pieces;
- - olives - 2 pieces;
- - sugar, salt and black pepper - according to preference.
Instructions
Step 1
Place the catfish fillet in a bag or plastic wrap to avoid odors and put it in the freezer. After the meat has set, it must be cut into thin, almost transparent slices. The best way to do this is a slicer.
Step 2
Now you need to prepare a sauce that will enhance the taste of the fish. To do this, in the blender, combine one yolk, lemon juice, butter and olive oil, add sugar to taste. Mix a little. Place mustard, its seeds and anchovies. Beat at maximum speed until smooth.
Step 3
Warm up the oven to 250 degrees. Cover the selected baking sheet with parchment paper. Cut the crusts off the rye bread slices. Grease them with mustard and spread on a baking sheet. Bake for 5 minutes. During this time, it is necessary to prepare an omelet from salted eggs and milk. Fry it in butter.
Step 4
It remains to serve the dish beautifully. To do this, grease half of the portioned plate with the prepared sauce. Put catfish fillets on it in two rows and sprinkle with lemon juice. Put mustard toast on the other half, and omelet at the end.
For decoration, cut the onion into rings, oils and capers into halves or slices. Put everything on a dish, and place a slice of lemon, sprigs of lettuce and dill around the edges. Season with salt and pepper if desired.
