Description
Offer you a simple and tasty dish. Tender and juicy fish in a light crispy barrels. We will cook very quickly.
Ingredients
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Fish
1 piece
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Baton
1 piece
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Mushrooms
2 piece
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Onion
0.5 piece
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Sour cream
3 Tbsp
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Garlic
1 tooth
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Chicken egg
1 piece
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Milk
0.5 cup
Cooking
Put on to cook rice. I took a pic of Kuban TM Mistral - it is soft and very tender. Put the portioned bags into boiling salted water and cook for 25 minutes
Meanwhile, cut into small cubes half a small onion and some mushrooms.
We will need one half of fillet of any white fish without bones. I pelengas. Cut it into slices. Or cubes - as you prefer.
In a pan fry onions with mushrooms until onions transparent (about 3 minutes), add fish, stir fry until half-cooked fish (another 3-4 minutes).
Put the stuffing in a bowl, add the cream and crushed garlic clove.
Take the baguette and cut it into pieces approximately 4-5 cm. One egg, beat with fork, 0.5 glass of milk and soak in it slices of a baguette. Just took a bite, pomagali it from all sides in the mixture and spread on a plate.
Now with a spoon or any convenient object make shallow - just crush the soft crumb inside. I have a convenient subject was hands - my hands took the bottom and sides. Be careful not to tear. And if all this happens, simply connect the edges with a toothpick, and after baking, remove - all will have a great stay and well glued.
Fill the barrels filling. Top if desired sprinkle with cheese. Put the barrels in a greased form and bake in a preheated 180 degree oven for 10 minutes. To Browning - filling we're almost ready.
The rice is cooked, take out and allow to drain the liquid.
Get the barrels, put everything on plates and served. Baguette gentle (once baked), very crispy on the outside, juicy on the inside. Very tasty both cold and hot. The filling you can change to your liking - the imagination is not limited. Highly recommend to try to cook this dish - I am sure you will not be disappointed.
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