The dish turns out to be incredibly tasty and aromatic, and you don't need to use any rare or expensive products for cooking. Instead of white fish, you can use any lean fish.
It is necessary
- For 5 pots:
- • White fish fillet - 1, 2 kg;
- • Sweet cream butter - 50 g;
- • Onions - 150 g;
- • Carrots - 150 g;
- • Rice - 350 g;
- • Cauliflower inflorescences - 240 g;
- • Fresh ripe tomatoes - 150 g;
- • Carbonated water - 350 ml;
- • Pitted olives - 50 g;
- • Natural yogurt (without additives) - 75 g;
- • Sour cream 10% - 75 g;
- • Chopped dill greens.
Instructions
Step 1
Wash the white fish fillet and cut into small pieces. Season them with salt and pepper. Leave the fish to soak in the spices.
Step 2
Peel the onion. Wash it and grind it. Place in your own bowl. Wash the carrots, peel and cut into small cubes. Fold into a bowl.
Step 3
Earthen pots, in which the dish will be prepared, generously grease the inside with sweet butter. Each pot will require 10 g of oil. Put 1/5 of the onion and carrot cubes in each pot.
Step 4
Put 1/5 of the rice washed in cold water on top of the onions and carrots. Put a layer of cauliflower inflorescences on top of the rice (in each pot).
Step 5
Put the white fish fillet soaked in spices on the cauliflower. Scald the tomatoes and immediately peel them off. Grind them and transfer to pots. Pour 70 g of sparkling water into each pot.
Step 6
Without covering the pots with lids, put them to languish in an oven preheated to 180 degrees for an hour.
Step 7
After half an hour, check if there is liquid in the pots. If there is not enough somewhere, then add some ordinary water.
Step 8
Cut the olives into halves and divide them into 5 equal parts.
Step 9
In a bowl, mix sour cream, yogurt, chopped dill with a blender. Pour the sauce into the almost cooked fish and put the olives. Repeat this procedure with each pot and put them in the oven to sweat for another quarter of an hour.
