The dish has so many steps, decide to make it difficult, but worth it!!
|Cooking time 90 minutes||Number of servings 2|
The fish is cleaned, salt (I cut off the heads for the broth, you can leave the head and the broth to cook out of other fish).
To prepare the broth (I added a whole onion, carrots, Bay leaf, allspice) - broth need only 200 ml in total.
Fish roll in flour and fry in oil until Golden brown.
For the sauce melt the butter, stir in flour and sauté until light Golden brown, cool slightly and mix with the broth.
To connect with sour cream and boil for 5-7 minutes.
Finely chop the onions.
Boiled in their skins peel the potatoes.
Place the fish on a greased pan (or cookie sheet), spread out around the sliced potatoes,
top off with a bow.
Pour the fish cream sauce, sprinkle with breadcrumbs.
And bake in the oven (the original recipe did not specify how many and the temperature, so I focused only on my experience, bake in a preheated 200-220 degree oven for 40 minutes until Browning), sprinkle with herbs.