Mullet baked with vegetables in a creamy sauce.

Summary

Ingredients

• Mullet, fillet – 500 g
• Potatoes – 500 g
• Bulgarian pepper – 100 g
• Tomato – 100 g
• Carrots – 100 g
• Onions – 120 g
• Champignons – 100 g
• Garlic – 2 teeth
• Suluguni cheese – 100 g

For refueling:

• Cream 10% – 250 g
• Soy sauce – 3 tablespoons
• Chicken egg – 1 pc.
• Garlic – 1 tooth
• Coriander – 1 teaspoon
• Pepper – 1 teaspoon

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Instructions

1. Cut onions, carrots, and Bulgarian pepper into thin strips. Mushrooms are optional.
2. Fry the vegetables on medium-high heat for 8 minutes, stirring frequently.
3. Add minced garlic and parsley, cook for 1 minute, then remove from heat.
4. Cut potatoes into 0.5 cm slices. Fry on both sides on medium-high heat for 6–8 minutes until golden brown.
5. Slice the mullet fillets diagonally (at approximately 45 degrees) into thin slices.
6. Make the sauce: mix cream, minced garlic, soy sauce, parsley, black pepper, coriander, and a raw egg. If using sour cream instead, add honey or sugar to prevent souring.
7. Layer in a baking dish: fried potatoes on the bottom, pinch of salt, mullet slices, pinch of salt, cooked vegetables, tomato slices, pinch of salt, and a final layer of fried potatoes. Pour sauce over the top.
8. Bake in an oven preheated to 240°C (464°F). When the sauce starts to boil, sprinkle grated Suluguni cheese over the top. Continue baking until the cheese is melted and lightly browned.

Enjoy your meal!