| Description | | This dish is very good for the holiday table. Decorate the dish with lemon slices, parsley and olives and your guests will appreciate you cooking talent for sure. |  | | Method | Slice fish, salt to taste and pour 3 cups water over it, add mushroom and a bay leaf. Cook until done.
Cook diced carrot and a parsley root in some water in a separate pan. Peel pickles and slice finely and boil separately.
Take put mushrooms and slice finely. Combine all the vegetables and mushrooms; add tomato paste, capers and 1 cup of strained fish stock. Season to taste. Heat on low heat. Put fish slices on a large dish and dress with sauce.
|
|
| | Ingredients | | 600 g pike.5 ea mushrooms.1 ea carrot.1 ea parsley root.2 ea pickles.3 tb tomato paste.2 tb capers.1/4 ea lemon.100 g olives. |
|
