Perch is a delicate fish that goes well with vegetables. Perch with vegetables looks very nice on the table, so it is often served on the festive table. The delicate taste of fish will surely please the guests, and its incredible aroma will be remembered for a long time.
It is necessary
- -1 sea bass
- -60 ml dry red wine
- -1-2 tbsp. l. butter
- -100 g of Chinese cabbage
- -0.5 leeks
- -1 tbsp. l. Sahara
- -2 tbsp. l. vegetable oil
- -1 tsp lemon juice
- - one pinch of cinnamon, anise, nutmeg, hops-suneli
- -salt and pepper to taste
Instructions
Step 1
Peel the fish from the scales, cut the abdomen and take out the insides. If there was caviar in the fish, do not throw it away, but set it aside for now. Cut off the head and fins of the perch. The fins do not need to be cut off. Rinse fish and caviar in cool running water, pat dry on a paper towel.
Step 2
Make cuts on both sides of the fish. In a small container, combine vegetable oil, lemon juice, salt and pepper, mix well. Grease the fish thoroughly with the oil mixture.
Step 3
Take a large enough frying pan, put butter (1 tablespoon) on it, put on fire. When the butter is melted, place the fish on top of it. Fry the perch on both sides until golden brown.
Step 4
Take the foil and roll it out on the table. Place the fish in the foil, wrap it up and place it on a baking sheet. Place the baking sheet with the perch in the oven for 20 minutes. Bake the perch at 190 degrees.
Step 5
Pour wine into the pan, add all the spices, mix. Cook the sauce until the wine is half evaporated. Pour the sauce into a blender, add softened butter, whisk.
Step 6
Pour vegetable oil into the pan, heat it up. Finely chop the onion, and chop the cabbage, put the vegetables in the pan, fry for 3 minutes, add salt, pepper, continue to fry for another 3-4 minutes.
Step 7
Put the fried vegetables on a plate, put the perch on top, pour the sauce over it. The dish is ready, serve it to the table.
