Hi all.
Today we have an interesting recipe for making fish in company with potatoes and mushrooms.
Here we have perch, but according to the sensations you can use any white fish from cod to hek — everything will turn out tasty.
Product set:
- Potato, 500 gr.
- File perch, 400 gr.
- Onion, 1 pc.
- Champignons, 80 gr.
- Dill, 10 gr.
- Black pepper, vegetable oil, salt
For Behamel sauce:
- Flour, 20 gr.
- Butter, 20 gr.
- Milk, 200 ml
Cut the fish from the skin after a couple of centimeters, cut the mushrooms with slices, onions with a small cube.
We clean the potatoes, cut off with arbitrary pieces, boil until cooked (20 minutes).
In a pan, heat a couple of spoons of vegetable oil, fry the bow for a couple of minutes over high heat, put mushrooms, salt to taste, fry for another two minutes.
We slightly knead the cooked potatoes with a fork, add to taste.
To prepare the behamel sauce, we melt the butter, add the flour, fry, stirring, a couple of minutes, pour cold milk, stir with a whisk until smooth, salt, pepper, prepare a couple of minutes, remove from the fire.
At the bottom of the baking dish, lay out mumpled potatoes, put the fish up on it, then mushrooms with onions, fill everything with sauce and send to the oven preheated to 180 ° C for 15 minutes.
Serve with chopped dill.
Bon appetit!
