Stewed fillet of mackerel egg milk sauce
Ingredients
1.3 kg fillet of hake and mackerel
1 cup (200 ml) vegetable oil
200 g onion
100 g carrots
100 g chervil
50 g flour
200 g yogurt
3 eggs
5 cloves garlic
500 g potatoes
1/2 bunch parsley
1 lemon
salt
pepper
Method
In a saucepan with spilled bottom becomes heated herbal butter and simultaneously add the peeled and finely chopped onions, carrots and chervil. Stew until soft and add the flour, lightly fry. Dilute with fish broth or hot water. After boiling for some time, place the washed and sliced ​​fillet of fish. The pot was capped with a lid and fish stew about 20-25 minutes. Thicken the dish with the beaten egg yolks and yogurt, seasoned with salt, pepper and lemon juice.
Difficulty
Difficult
Tested
0users
Author
vg
Sunday, December 1, 2002 - 00:00