Pike-perch Moscow-style

Description

The recipe won't take much time. Pike-perch is usually prepared with eggs, but I find that version too heavy and high in calories. So I replaced the eggs with shrimp. To prepare Moscow-style pike-perch, you'll need a fresh fish fillet, fresh-frozen shrimp, hard cheese, and sour cream with 15-20% fat content. Serve hot.

Instructions

1. 1

   Step 1

   First, prepare the fish. Gut, clean, and cut the pike-perch into portion-sized pieces. Fry in a small amount of oil in a skillet.

2. 2

   Step 2

   While the fried fish is cooling, prepare the sour cream sauce: sauté a spoonful of flour in a pan, then add sour cream and butter, cook over low heat until thickened, and season with salt to taste. If the sauce is too thick, add some cream or milk.

3. 3

   Step 3

   Next, prepare the mushrooms. Regular mushrooms will work, or you can optionally add dried porcini mushrooms for a more aromatic flavor.

4. 4

   Step 4

   Boil the shrimp and peel off the tail and shell.

5. 5

   Step 5

   Slice the onion into rings and fry.

6. 6

   Step 6

   Now that all the ingredients are ready, take a casserole dish and layer everything as follows: first the fish, then the mushrooms, pour over the sauce, then add the shrimp, onion, some more fish, pour over the remaining sauce, and generously sprinkle everything with grated cheese. I ended up with two small casserole dishes, but everything can also fit into one single dish.

7. 7

   Step 7

   Place the ramekins in the preheated oven at 180-200 degrees, covered with foil. Bake until done: until a golden crust forms.

8. 8

   Step 8

   Serve the finished Moscow-style pike-perch with vegetables or greens.