You will need
- - perch 1 bird (1 kg)
- - salt, ground pepper
- potatoes - 6 PCs.
- - onions 2 PCs
- - dill 1 bunch
- - 1 pack of mayonnaise (250 ml)
- - sour cream 1 Cup
- mustard 2 teaspoons
- - saffron on the tip of a knife
- - spices for fish to taste
- - vegetable oil
- - 1 lemon
Walleye cut, wash, pull out the innards, trim the fins and tail, cut off the head. Carcass to cut into portions with a width of 1-1,5 cm from the spine so that the carcass of the fish were strung on the spine of the fish. Peel the potatoes, cut into 2 or 4 pieces, salt and pepper. Onion cut into thick rings.
Salt and pepper the fish, showered with spices, RUB it all and in the incisions between the portions. Grease the form for baking vegetable oil. To put walleye in the form of a levy around the potatoes. On top lay the sliced onion rings.
Finely chop a bunch of dill, sprinkle the dish that will be posted ready pike-perch with potatoes. Mix the sour cream, mayonnaise, mustard and saffron. Carefully fluff the sauce all the fish and potatoes. Pour in a container for baking 1 Cup water or fish stock (broth can be prepared from the head of a pike)
Put a container of dish in a preheated 180 degree oven and leave for 30-40 minutes. Then the capacity should be removed, sprinkle the dish with grated cheese and place in the oven for another 10 minutes.
Remove the finished fish with potatoes, spread on a large platter with dill. In the incisions between the portions to insert thin slices of lemon. The dish is ready, serve it on the table and invite friends to sample your culinary masterpiece.