Fish, sea or river, should always be ina careful and hospitable hostess menu. After all, there are so many vitamins and nutrients in fish. The fish contains phosphorus, vitamins E and D. Cooking can be done in different ways: boil, fry, bake, stew. Stuffed fish is especially delicious. Delicate slices of fish fillets are just melting in their mouths ... The French know the sense in the kitchen and stuffed fish. That is why the French dish "Paupiettes de poisson", "Fish stuffed with mushrooms" is especially appreciated by gourmets. Do you want to feel like a real gourmet? Then by all means prepare the Paupiettes de poisson - you will not remain indifferent!
Fish stuffed with mushrooms
For cooking, you will need:
- fillets of halibut, flounder or sea bass - 8 thin pieces (600 g)
- Fresh mushrooms (white or champignons) - 250 g
- eggs - 2 pcs.
- salt - 3 tsp.
- black pepper ground - 1 tsp.
- Butter - 110 g
- onion, finely chopped - 3/4 cup
- tomatoes - 2 pcs.
- green parsley - 3 tablespoons
- wheat flour - 3 tbsp.
- vermouth dry - 1 glass
- sour cream - 1 glass
- bread crumbs - 1 glass
Mix 2 teaspoons of salt and 0.5 teaspoonpepper and grate the fish fillets. 3 tbsp. Spoon the butter and melt in a frying pan and fry in it for 5 minutes onions and mushrooms. Put the tomatoes, parsley, the remaining salt and pepper and cook over low heat for 10 minutes.
Smear the resulting mixture with pieces of fish fillets and roll them into tubes. Fasten by tying the tubes with a thread or chips with a match without sulfur.
Stir eggs and dip them in tubes, and thenroll in breadcrumbs. Melt the remaining butter in the frying pan and fry the tubes in it from all directions. Fry until the fish is soft. Put the fish on a warmed dish.
Pour out the flour in the frying pan left on the frying pan. To fry. Add vermouth and stir until boiled.
Cook over medium heat for 5 minutes. Pour the sour cream. Warm up, but do not allow to boil. Pour the tubes with sauce. The sauce can be served separately.