Pike fillet with mushrooms and rice

Pike fillet with mushrooms and rice

The recipe is quite simple and you can cook not only pike, but also any other fish to taste. This dish is suitable for a family dinner, and for the holiday table.

pike fillet 400-500g each — 2 pcs.
round grain rice — 100 g
champignons — 300 g
onions — 1 head
cheese — 100 g
greens (dill, parsley, green onions) — 100 g
vegetable oil for frying and lubrication — 4-5 tbsp.
salt, black pepper — to taste

Pour 600 ml of water into the pan, set on the fire and bring to a boil. Add rice and cook for 15-17 minutes until cooked. Throw back in a colander and leave to cool. Flush is not necessary.

Chop the mushrooms, cut the onion into small cubes. Preheat pan with 3-4 tbsp. l vegetable oil, lay out the onion and fry until transparent. Then add the champignons, make a strong fire and fry, stirring for 5-7 minutes before the mushrooms turn red. Remove from heat and let cool.

Greens are washed, dried and finely chopped. Grate cheese on a coarse grater. Put the cooled rice, fried mushrooms, greens and grated cheese in a bowl. Pepper, salt and mix gently.

Spread foil on the working surface in 3-4 layers. Grease 1 fillet with vegetable oil, spread on foil. On the fillet lay out the rice-mushroom stuffing and press a little hand.

On the second fillet we make cuts on the outside, without cutting the fish to the end. We spread the second fillet on top of the filling and grease with vegetable oil.

Wrap the fish in foil and spread on a baking sheet. We heat the oven to 200 degrees, bake fish for half an hour. Then we get out of the oven, open the foil from the top and return to the oven for 10 minutes so that the top turns red. You can skip this stage so that the fish remains gentle on top.

With the help of two wide shovels, we transfer the fish to a serving dish, garnish with lemon slices and fresh herbs, serve it to the table.

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