Baked fish is a dish for real gourmets. Choose lean or fatty, white or red varieties and bake them in a thick sour cream sauce with mushrooms. The result is a hearty but light dish that will decorate both everyday and festive tables.
It is necessary
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- Carp in sour cream with forest mushrooms:
- 1 kg of carp;
- 200 g of forest mushrooms;
- 2 onions;
- 70 g butter;
- 1, 5 cups sour cream;
- 1 tablespoon flour;
- 100 g of spicy cheese;
- 2 tablespoons of bread crumbs;
- salt.
- Zander
- stuffed with mushrooms:
- 1 kg pike perch fillet;
- 1 glass of fish broth;
- 200 g of champignons;
- 1 tablespoon butter
- 1 tablespoon flour;
- 1 glass of sour cream;
- salt;
- a teaspoon of curry powder;
- 0.5 teaspoon paprika powder.
Instructions
Step 1
Fish of different varieties are suitable for baking. Try to cook river fish - it has a very original taste. Take a medium-sized carp, rinse it thoroughly, remove scales, remove entrails and bones. Place the fillet pieces in a greased fireproof dish and place in the preheated oven. Bake until half cooked.
Step 2
Peel the forest mushrooms and rinse thoroughly. Pat dry on a paper towel and cut into large slices. Chop the onion into rings. Put the mushrooms in a saucepan, add onions, salt, pepper, pour the mixture with a quarter glass of water and simmer until cooked. Put the sour cream in a bowl, salt and mix with flour. Grate the spicy cheese on a coarse grater and mix with bread crumbs.
Step 3
Cover the fish with stewed mushrooms, cover with sour cream mixture and sprinkle with grated cheese and breadcrumbs. Drizzle with melted butter and bake in the oven until golden brown. Serve hot right in the pan.
Step 4
Baked stuffed fish is very convenient for serving in portions. In a saucepan with heated oil, simmer the mushrooms, cut into thin slices. Mash flour and butter, salt and dilute with hot broth, pouring it in portions and stirring constantly. Bring the mixture to a boil, simmer for 2 minutes and add the stewed mushrooms to it. Mix everything thoroughly.
Step 5
Divide the pike perch fillet into portions, on each, make a deep cut in the middle, without bringing the knife to the end. Stuff the fish with minced mushroom. Place the pike perch in a deep, fireproof dish. Make a sauce by mixing sour cream with curry powder, paprika, and salt. Pour the sauce over the fish and place in the preheated oven. Bake until tender. Serve with green salad and fries.
