You will need
- 700-800 g fish (or 500 g fish fillets);
- 700-800 g potatoes;
- 200-300 g of mushrooms;
- 2-3 onions;
- 2-3 tablespoons of flour;
- 100 grams of cheese;
- vegetable oil for frying;
- spices to taste.
- For the sauce:
- 500 g of sour cream;
- 1-2 tbsp of flour;
- 15-20 g of butter;
- spices to taste.
To prepare this dish the fish should be clean, gut and rinse thoroughly with running water. Have the prepared fish into portions – steaks. Sprinkle with lemon juice to eliminate peculiar smell. Pepper and roll them gently in the flour on all sides. Pour into the pan vegetable oil, and put back the fish, fry until Golden brown.
Peel and wash the potatoes. Cut it in round thin slices. Put on a separate pan and fry in hot oil until soft.
Peel and wash onions. Slice it in half rings and place the potatoes. Continue to cook, stirring occasionally, until then, until the onions will become transparent Golden color.
Wash the mushrooms, slice them and fry in vegetable oil until soft.
To fill the fish, prepare the sour cream sauce. To do this, take the cream and heat it in a saucepan. Add 1 tsp of flour and butter, season with salt. If desired, add herbs and spices (Basil, marjoram, dill, hops suneli, etc.). Bring to the boil and allow the mixture to protomoteca on low heat for 1-2 minutes.
Form for baking grease with butter. Put on the bottom of the fish pieces. The surface of the fish, garnish with mushrooms. Put it around the fried potatoes. Pour the resulting dish with cream sauce.
Grate cheese and sprinkle it over the fish and potatoes evenly. The form put in a preheated oven for 4-6 minutes. Cheese should melt and brown.
Ready baked fish in a cream sauce out onto a plate and sprinkle with chopped parsley.
The great advantage of this dish is the lack of need for an additional side dish.
For this recipe, you can use these varieties of fish such as tilapia, pike, carp, perch, sturgeon and others.