Saute from Pike Perch
by Editorial Staff
Fish lovers will always appreciate this charming dish. Prepares quickly and tastes extraordinary.
Ingredients
- Pike perch 1.5 kg
- River crayfish 15 pcs.
- Champignons 200 g
- White wine 0.5 cups
- Broth (a few tablespoons) to taste
- Salt to taste
- Pepper to taste
- For the sauce:
- Butter 100 g
- Flour 50 g
- Fish broth 1 cup
- Cream 0.25 cups
- Yolk 1 pc.
Directions
- Cut the pike perch fillet, holding the knife obliquely, into thin slices, put in a deep frying pan, pepper, add the wine and a little broth.
- Make a dumpling mass from the remains of pike perch. Put it in a pastry bag and squeeze a ring out of it onto each piece of zander.
- Cover the pan with a lid and cook the fish over low heat until cooked.
- Boil the crayfish, remove the necks and claws, start the frames and boil them in salted boiling water.
- Stew the champignons in oil. When everything is ready, put in a deep dish: mushrooms in the middle, fillets all around mixed with crayfish tails; pour all the sauce, top, in the centre, garnish with stuffed carcasses and green lettuce.
Making the sauce
- Grind 50 g butter with flour, dilute with hot broth, salt and boil.
- Grind the rest of the butter, yolk and cream and add to the sauce.
- Stir well, strain through a fine sieve, put on the steam and heat well, not letting it boil.
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