Monchegorsk-style fish
Description
The dish is prepared without unnecessary complications. Traditionally, it's made from the most affordable white sea fish—silver Atlantic whiting or cod. These fish are ideal for main courses: their meat is lean, white, tender, and has a pleasant taste and aroma. However, if overcooked, both whiting and cod can become rubbery, so they should be quickly fried in a coating of flour or breadcrumbs, or gently simmered—for example, in beer, wine, or cream. The recipe for Monchegorsk-style fish isn't particularly complex. Its main feature is the use of classic béchamel sauce, which, frankly, brings to my mind all sorts of culinary associations, but somehow doesn't quite go well with potatoes and fish. Still, the people of Monchegorsk insist it's delicious! Let's give it a try? The finished dish can now be served.
Instructions
- 1
Step 1
Clean the fish, gut it, wash it, and cut it into fillets.
- 2
Step 2
Cut into pieces, season with salt and pepper, and set aside.
- 3
Step 3
Peel the potatoes (young potatoes can be fried with the skin on), wash and thoroughly dry. Cut into thick slices or pieces. Fry until golden brown and place on paper towels. Season with salt.
- 4
Step 4
Coat the fish in flour and fry on a well-heated pan until cooked through.
- 5
Step 5
Transfer the potatoes to a baking sheet. Place the fish on top. Put in a warm oven. Meanwhile, coat the onion slices in the remaining flour from the fish. Fry in hot oil. Remove with a slotted spoon and place on the fish.
- 6
Step 6
Prepare the sauce – fry 2 tablespoons of flour in butter until lightly golden, stirring constantly with a whisk to prevent lumps from forming.
- 7
Step 7
Pour in the milk, mix thoroughly. Simmer over low heat until the desired consistency is reached. Season with salt and pepper.
- 8
Step 8
Place the fish with potatoes and onions onto individual serving plates. Pour over the sauce and serve immediately.