Fish in potato batter
0.6k
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45м
6
The combination of fish and potatoes - a classic and very like us, wzrostem potatoes. It's now in stores appeared a lot of new and interesting products, and in the middle and the end of the last century for many it was all unusual. This recipe I took from a wonderful chef, Vladimir Pavlov (of transmission "Banal kitchen Pavlova"). The original recipe uses white fish - cod, but I usually get the salmon. And and so it turns out very tasty. Due to the crust of potatoes, the fish inside remains juicy - then, of course, important not to over-cook and podgadat so that the potato AU gratin came to readiness at the same time willing fish. If you costume that the potatoes ready and the fish are still there - you can bring the dish until ready, placing it in the oven for a few minutes as the original recipe. This dish looks very festive and can be served to guests, and also to eat just for lunch or for dinner :) I usually serve it with Tartar sauce and fresh vegetables. Sometimes, especially in summer, use Zaziki sauce is yogurt-based. Due to the fact that the batter is thick enough - another garnish is not required, the dish and so it turns out quite satisfying.