Monastery-style fish
Description
As strange as it may seem, it was in monasteries that culinary traditions of many European cuisines developed over many centuries—and Russian cuisine is no exception in this case. Monasteries always had their own hunting grounds, pastures, butter-making facilities, cheese dairies, lakes, and fish-filled ponds. They often hosted important guests—among the pilgrims were merchants and princes who needed to be properly welcomed and well fed. Therefore, it's no surprise that so many original recipes were created in monastery kitchens, many of which have survived to this day. I would like to confidently claim that the recipe for "monastery-style fish" belongs to this tradition, but I cannot confirm that. Nevertheless, despite its "uncertain" origin, the dish turns out delicious. True, the boiled eggs may seem somewhat superfluous, but as they say, "to each their own." You can omit them—the combination of fish with mushrooms, cheese, and potatoes will delight any gourmet even without them.
Instructions
- 1
Step 1
Grease the pan with oil.
- 2
Step 2
Place a layer of potatoes in it, boiled until half-cooked in their skins, peeled and sliced. Season with salt and pepper.
- 3
Step 3
On the potato - sautéed onion in vegetable oil on a frying pan.
- 4
Step 4
Place the fish fillet, previously boiled or partially cooked by steaming, on the onion. Season with salt and pepper, then sprinkle with coriander and dill.
- 5
Step 5
On the fish - sliced mushrooms. Fresh ones need to be boiled—correctly guessed, until half-cooked ;)
- 6
Step 6
Next - hard-boiled eggs sliced into rounds (if, of course, you decided to use them).
- 7
Step 7
The last layer is sour cream mixed with grated cheese. After that, you can put the dish into an oven preheated to 180°C for about half an hour.
- 8
Step 8
Remove from the pan, let the dish cool slightly. Cut into portion pieces, arrange on plates and quickly bring to the table! :)