Baked sole in sour cream sauce recipe
A decent Russian formula to attempt !
Russian Recipe Ingredients:
2 lb filet of lemon sole, cut into segment measured pieces
2 lb potatoes, stripped and cut into adjusts roughly 1/5 inch thick
1/2 lb button mushrooms, cut
3 hard-bubbled eggs, cut into adjusts
2 cups harsh cream
1 tbsp minced dill
universally handy flour
2 tbsp margarine
vegetable oil
salt and pepper
Rusian Recipe Instructions
Preheat the broiler to 375 F. Delicately heat harsh cream in a little meal and keep at a stew. Make roux by liquefying 1 tbsp spread over medium hotness and filtering 1 tbsp flour over it. Cook, blending continually, until the combination is a profound brilliant variety. Whisk the roux into harsh cream, season with salt, and stew for 1 moment. Cover the sauce and put away.Comparative-exposure-levels-to-airborne.
Soften 2 tbsp spread in a skillet. Season the filets with salt and pepper. Roll in flour. Sear the fish pieces in spread until brilliant brown on the two sides. Channel on paper towels. Saute mushrooms in 1 tbsp spread until they have reabsorbed their fluid, around 2 minutes.
Independently, skillet-fry potatoes in vegetable oil until marginally fresh outwardly, yet somewhat half-cooked on the inside. Channel on paper towels. Orchestrate the fish pieces on the lower part of a braiser. Top each piece with egg adjusts and mushrooms. Orchestrate potatoes between and around the fish pieces. Pour the acrid cream sauce over the fish and potatoes. Prepare, revealed, for 30 minutes. Sprinkle with dill and the Russian formula is prepared to serve...enjoy it !
Baked sole in sour cream sauce recipe VIDEO
