Name Scalloped fish with vegetables


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1 kg fish,

1-2 tbsp flour,

2 tbsp butter,

2 beets,

2 carrots,

1 parsley and 1 celery roots,

2 sweet peppers,

2 onions,

salt, pepper, bay leaf, parsley sprig.

Cut into pieces cleaned and washed fish, coat with beaten egg and flour batter, fry in butter.

Peel beets, carrots, scrape parsley and celery roots and cut into pieces, add sweet pepper and onions cut into half-rings. Place in a wide bottom casserole in layers -fish, vegetables, fish, vegetables... Cover with broth cooked from fish heads, tails and fins, or water; add peppercorns, bay leaf and salt. Let it simmer for l'/a to 2 hours. Serve with boiled or mashed potatoes.

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