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Fillet of perch in sweet and sour sauce


Perch filletWho will argue that a fish is a truly useful and versatile product. And even the notable culinary specialists are not averse to showing off a rare recipe for cooking a fish dish by serving such a delicacy to the table. Fish dishes are rich in proteins, vitamins and minerals. No wonder they take a worthy place in all, even the most strict, diets.



To it the salad from fresh cucumbers will perfectly approach.





4 servings, each with 530 kcal. (2218 kJ)


Ingredients:



  • fillet of sea bass - 750 g

  • champignons - 125 g

  • grape vinegar - 1/4 l

  • granulated sugar - 90 g

  • tomato paste - 2 small jars

  • starch - 1 tablespoon without a slide

  • orange juice - 1/3

  • onion - 2 pcs.

  • egg - 2 pieces

  • vegetable oil - 2 cups


Preparation:



  1. Mix grape vinegar, sugar, orange juice, tomato paste and cook over low heat for 10 minutes.

  2. Starch diluted in 2-3 tbsp. spoons of cold water, pour into sauce and allow to boil.

  3. Peel the onion and cut into strips.

  4. Champignons washed and cut into strips.

  5. Wash the fish fillets, salt, pepper, roll in flour and beaten eggs. Fry until golden brown. Transfer from a frying pan and dry.

  6. In the vegetable oil immediately put onions and champignons and fry for 3-4 minutes.

  7. Put the fish on the dish. Top with onions and champignons. Pour all the sauce.


Bon Appetit!

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