Fish, Shrimp, Mushroom and Green Pea Sauce
by Editorial Staff
White fish fillets are prepared with green peas, shrimps, and mushrooms in a creamy sauce and then baked under bread crumbs.
Cook: 25 minutes
Servings: 4
Ingredients
- Fillet of white fish such as halibut, perch, sole (cut into pieces) – 450 g
- Boiled shrimps (peeled) – 170 g
- Frozen green peas – 1.25 cups
- Champignon mushrooms (cut into slices) – 3 cups
- Olive oil – 1 tbsp
- Shallots (finely chopped) – 2 pcs.
- Dry white wine or fish broth – 2/3 cup
- Bay leaf – 1 pc.
- Sour cream – 1/2 cup
- Butter (melted) – 3 tbsp
- Fresh white bread crumbs – 3 cups
- Salt to taste
- Ground black pepper – to taste
- Fresh parsley (chopped) for serving
Directions
- Switch on the oven with grill function to preheat to medium temperature. In a saucepan or small saucepan with a heat-resistant handle, heat the olive oil, pour the shallots into the saucepan, cook, stirring for about 2-3 minutes, until soft. Add wine, bay leaves, and mushrooms to a saucepan, cook, stirring occasionally, for about 2 minutes.
- Add sour cream and fish pieces to a saucepan, salt, and pepper to taste. Bring the mixture to a boil, cover the saucepan and simmer the fish for about 5-6 minutes.
- Remove the bay leaf from the sauce, add the shrimp and green peas to the saucepan, bring to a boil and remove from the stove.
- In another saucepan, heat the butter, pour the bread crumbs into it, stir and remove the saucepan from the stove. Sprinkle the fish sauce with crumbs.
- Place the saucepan with fish sauce under the grill and cook until golden brown, about 3-4 minutes.
- Serve fish sauce in plated bowls sprinkled with parsley.
Enjoy your meal!
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