Pike perch ear with mushrooms
Cooking time:
45 minutes
Active time:
25 minutes
Complexity:
Easy
Need to defrost
The rich and satisfying ear of two types of fish with a delicate aroma of wild mushrooms is something amazing. In addition to pike perch, we took a fillet of perch to make the taste of fish broth more saturated. And you can only cook such an ear from pike perch, and it will also turn out very tasty.
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5
Recipe "Pike perch with mushrooms"
Ingredients for 4-6 servings
pike perch fillet
350 g
sea fillet perch
250 g
frozen ( or fresh) porcini mushrooms
200 g
bulgur
60 g
medium-sized potatoes
3 pcs.
carrots
1 pc.
onions
1 pc.
bay leaf
1 pc.
black peppercorns
3-4 pcs.
salt
pinch
vegetable oil
1 tbsp. spoon
fennel
bunch
water
3 L
Step 1/6
Defrost the fish in advance in the refrigerator or in half an hour in cold water right in the package. Also defrost the mushrooms and cut them not too coarsely.
Step 2/6
Check the fillet for bones, rinse. Cut into small pieces.
Step 3/6
Peel vegetables, cut onions into small cubes, carrots into strips, potatoes into medium-sized cubes.
Step 4/6
In a saucepan, fry the onions and carrots in vegetable oil. Add mushrooms, bulgur and potatoes .
Step 5/6
Pour 3 liters of water, bring to a boil and cook over medium heat for about 20 minutes until potatoes are cooked.
Step 6/6
Add the fish, bring to a boil and cook for another minute or two. Remove from the heat, add the greens and serve.
Ingredients for 4-6 servings
pike perch fillet
350 g
sea fillet perch
250 g
frozen ( or fresh) porcini mushrooms
200 g
bulgur
60 g
medium-sized potatoes
3 pcs.
carrots
1 pc.
onions
1 pc.
bay leaf
1 pc.
black peppercorns
3-4 pcs.
salt
pinch
vegetable oil
1 tbsp. spoon
fennel
bunch
water
3 L
Nutritional value per 100 g
Calories
40 kcal
Proteins
4 g
Fats
1 g
Carbohydrates
5 g
Saturated fat
0 g
Dietary fiber
1 g
Added sugar
0 g
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