Perch in beet sticks

Description

Until recently, many believed (although some of my friends still hold the same opinion) that beets are only good salt herring. Then, thanks to this recipe will dispel this misconception. Fish turns out VERY tender. So gentle that it's just impossible to describe, you just try. Recipe found in the magazine "School of Gastronome".

Ingredients

Fish fillets

700 g
Beets

4 piece
Onion

2 piece
Garlic

4 tooth
Cream cheese

200 g
Chicken egg

1 piece
Walnuts

0.5 cup
Sour cream

3 Tbsp
Butter

100 g
Greens
Starch

2 Tbsp
Salt
Black pepper
Mint

0.5 tsp

Cooking

Beetroot peel and grate on a coarse grater. In a frying pan in sunflower oil, fry the beets until tender, about 10 minutes.

Onions and garlic peel. Finely chop the onion. Crush the garlic in chesnokodavku (to defer until the side). Onion are added to roasted beets. And protussive another 10 minutes. After let cool.

Nuts grind in a blender.

Greens cut into smaller pieces and mix with softened butter.

Put the cooled beets in a bowl and add to it chopped garlic, walnuts, cream cheese, egg, starch, dried mint, sour cream. I accidentally added the butter with greens (on photo it is visible, but then had to pick up from there). In a hurry and didn't perefotografirovat. So upload a photo that is.

All mix well. Then add salt to taste, pepper. Can some more spices according to your taste.

Fillet of pike perch pre-season with salt and pepper. Take a sheet of foil and spread it on a baking sheet, grease with vegetable oil. On top put half of the beetroot and the creamy mixture in the form of a rectangle. On beet mass put one half of the fillet. Gently spread on it butter with herbs.

Cover with the second half pileski. And on top of the fish, put the remaining beetroot and creamy mass.

To form "sticks." Well, or something like that.

Cover with foil and tightly wrap. Top to do not large punctures. Put in pre heated oven (up to 220 gr) and bake until ready. I it took about 30 minutes (but the time in different ovens can be different).

Ready to "stick" to shift on a dish and garnish, serve.

This dish is good both hot and cold.

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