Description
I got the market fresh, young sorata. And so I wanted a delicate fish, with mushrooms and creamy rice in a cream sauce. So tender, juicy and flavorful! That melted in your mouth. So stuffed, and not mess around too much. Here's what came of it.
Ingredients
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Pike
3 piece
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Figure
0.5 cup
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Mushrooms
4 piece
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Onion
1 piece
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Parsley
0.5 coup
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Dry white wine
100 ml
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Butter
60 g
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Sour cream
2 Tbsp
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Cheese
30 g
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Yolk egg
1 piece
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Black pepper
-
Salt
Cooking
The round figure of TM "Mistral" to wash and put to boil in a glass of water until tender, slightly salted. Round grain rice from the "Mistral" has no odors and well absorbs the flavors of preparing meals, making it ideal for cooking a variety of fillings.
Surat clean and well rinsed. The gut, making an incision in the abdomen.
To cut into fillets with skin, remove the backbone and not cutting back. To prisolit and pepper.
Of heads, fins, tails and ridges cook the broth with onions, pepper and parsley. Cover with water just above the heads and add the dry white wine. Cook on slow heat for half an hour.
Mushrooms finely cut and fry in 30 g butter until tender.
Put the mushrooms into the rice, add grated cheese, salt and pepper to taste.
Lay the fillets on the foil, tweezers to remove the bones as much as possible.
Put the rice stuffing up to half of the fillet and fold in a tight roll with the tail fillet.
Roll butter the bottom, place them on a sheet of foil and generously grease the top.
Spinning the foil, tightly compressing rolls. Put in refractory form and bake in a preheated 180 degree oven for half an hour.
Until the pike is baked, prepare the sauce. Chalk to gild the chopped onion in the oil left from frying mushrooms. Pour strained broth – 200 ml and boil on a slow fire in half. Add chopped parsley, sour cream. Stir and heat for a few minutes. Cast two spoonfuls of sauce into a bowl and grind them with raw egg yolk and a thin stream pour into the pan. Stir and remove from heat.
Prepare fish carefully not to burn yourself ferry – deploy. Cut the rolls in half.
On serving dish pour sauce, to lay out halves of the rolls, garnish with greens and serve with a glass of white wine.
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