Oily fish with cheese sauce on an onion Mat

Description

Hi. Really wanted fish, well, just very. So what's the matter, tea is not live on the island. I ran to the store, to the market and brought... because mogem still mogem)))

Ingredients

Fish fillets

1 piece
Carrots

1 piece
Leeks
Soft cheese
Lemon juice
Broth

Cooking

I say at once: Cheese. There are different options. Dor-blue, Roquefort, brie can. Anticipating comments like: "zazhralis you, expensive cheese to lose", the answer is that the dish is, in principle, guest, holiday, or "to pamper yourself, darling". To take it quite a bit. I have this dish took a little more than 100 g.

Go. Wash the leek, cut it into thin rings, not too thin, so as not collapsed.

Now came the turn of the carrots. I don't like floats, so I cut everything into thin strips. Yes, it's tedious, but you have to put your heart and soul, otherwise the effect would not be achieved.;)

In a saucepan heat a couple tablespoons of oil and fry the carrots and onions. To gentle soften the onions. If the carrot is cut thin, then for 5 minutes it will soften. Fire average.

Cut cheese into small cubes. For adhesiveness, I took a couple more normal, not expensive "Russian".

Now cut through the fillet. I have, it is appropriate to cut along. Cut, but not until the end, and open like a book. Lightly sprinkle inside ground white pepper and salt.

Stuff. Put a couple tablespoons of carrots with onions and cheese. All around to be eye happy and kindly soul.

Preheat the oven to 180 gr. Get the pan, vistream foil, grease it with oil, and put our fish, previously having fixed wooden skewers. Smear the fish with lemon juice. Cover with foil. Cook 10-15 minutes.

Get a wide pot, bring 3 liters of water to a boil, add salt, and cook the green leaves of the leek for 2 minutes.

Pull the fish out.

Boiled onions dry with paper towels and cut into strips with a width of about one centimeter and a length of about 15. spread with a small interval.

Woven Mat.

Then make the sauce. Photos already did, tell "on fingers". Half a liter of the broth to evaporate almost to a quarter of the volume, add 2 tbsp butter and 3 tablespoons diced DorBlu. Fire a little less than average. Stirring constantly, seeking nearly smooth. Lightly seasoned with ground pepper and salt. Shoot. All. Gently lay the fillet on the onion Mat, pour the sauce and serve. Preferably before all this heat plate.

All. Had shot. From Odessa with carrots, Brahman...

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