Description
For this recipe you can do any white and red fish, but there was not bony. The sauce is just amazing. Delicious both hot and cold. The idea of the recipe are grateful to Olga-Ginger.
Ingredients
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Fish
400 g
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Ginger
30 g
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Vegetable oil
2 Tbsp
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Cranberry
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Lemon
0.25 piece
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Black pepper
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Salt
-
Berry sauce
2 Tbsp
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Onion
1 piece
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Dry white wine
100 ml
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Vegetable oil
1 Tbsp
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Butter
1 Tbsp
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Black pepper
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Salt
Cooking
The original recipe was trout, I took his favorite perch. Fish clean, cut into slices thickness of about 1.5 cm.
Take the ginger and cut into plates with a thickness of about 2 mm. Plug-in plate of ginger between the walls of the abdomen of the fish and fasten with a toothpick. If you just sliced, then cut and paste pieces of ginger.
Sprinkle fish with lemon juice, RUB with salt and freshly ground black pepper.
Fry the fish on hot pan in vegetable oil until it will turn brown on both sides. I fried for 5 minutes on each side.
The finished fish spread on a dish. Floss remove. Ginger can clean up, but I'm a fan of it in any form - left.
Cook onion and cranberry sauce. Cut onion very finely and fry a few minutes in vegetable oil.
Add dry white wine and stir, simmer onions until evaporation of the wine.
Take the cranberry sauce D arbo.
Add the sauce to the onions, stir.
Add a piece of butter, salt, freshly ground black pepper.
Mix everything together, the sauce is ready.
Put the sauce on the fish. Decorate with berries cranberries. This fish is delicious both hot and cold. As a main dish or appetizer. Bon appetit!
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