Description
Delicious sour cream sauce will make even a "skinny" low-fat fish like perch, delicious and tender. If you are not using a perch and fillets, reduce the cooking time and boil the potatoes in their skins until soft.
Ingredients
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Sour cream
400 g
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Milk
150 ml
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Butter
150 g
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Fish
1.5 kg
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Potatoes
8 piece
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Bay leaf
2 piece
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Salt
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Black pepper
Cooking
Products
Prepared fish cut into portions. Clean and cut into thin slices potatoes.
Grease with butter a deep form and lay out layers: the fish, the potatoes, the fish again, Bay leaves, each layer salt and pepper. The top should be a layer of potatoes.
Heat in a ladle the milk almost to a boil, remove from heat, cut into pieces and melt in hot milk butter, stir. Cool slightly and mix with sour cream. Pour sour cream mixture to the fish and potatoes and close the form with a lid or foil.
Preheat the oven to 170 degrees and put it in the form of a 40-50 min. For 10 minutes until cooked remove the lid to the top of the dish brown.
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