24/02/2023
Fish ragout with champignons and broĸĸoli
Ingredients:
200 g champignons
lemon juice
butter - 2 tbsp.
500 g broccoli
dill
sour cream
500 g fish fillet
onion - 1 pc.
salt
Cooking:
1. Disassemble the broccoli into small inflorescences, cut the stems into circles 2 cm thick. Boil water in a saucepan, add salt. Dip the broccoli in it for 3 minutes, then put it with a slotted spoon in a bowl with cold water, after 2 minutes. recline in a colander, let all the water drain. Save the decoction from under the broccoli.
2. Wash the mushrooms, cut into quarters, sprinkle with 1 tbsp. l. lemon juice. Peel the onion and cut into thin half rings.
3. Rinse the fish fillet, dry it, cut into small pieces 2–2.5 cm wide. Sprinkle with the remaining lemon juice.
4. Melt the butter in a deep frying pan, 3 minutes. fry the mushrooms. Add onion and cook 4 more minutes.
5. Pour in 100 ml of broccoli decoction, add sour cream. Put broccoli in a frying pan, salt, pepper, mix.
6. In the middle of the pan, carefully lay out the pieces of fish. Reduce heat, cover with a lid and cook for 7 minutes; remove from fire. Sprinkle the finished dish with finely chopped dill, decorate with lemon slices.
