Pike-perch in a beet log
Description
The dish is prepared without unnecessary complications. Recipe for preparing pike-perch in a beet "log." The finished dish can be served at the table.
Instructions
- 1
Step 1
Preheat the oven to 220°C. Wash the beet, peel it, grate on a coarse grater and squeeze slightly—retain a little juice and pulp, as the beet may burn during frying. Peel the onion and finely chop. Peel the garlic and crush in a garlic press. Grind the walnuts in a blender. Heat 2 tablespoons of butter in a skillet and sauté the beet until tender, about 6 minutes.
- 2
Step 2
In a separate skillet, heat vegetable oil, add the onion, and sauté for 4 minutes until golden. Transfer the onion to the beets, stir, and simmer over low heat, uncovered, for 6 minutes, making sure the beets don't burn.
- 3
Step 3
Place the beet and onion in a deep bowl. Add garlic and walnuts, mix well. Then add cheese, egg, starch, turmeric, and mint, pour in the cream. Season with salt and pepper to taste. Mix thoroughly once again.
- 4
Step 4
Wash the herbs, dry with paper towels, and finely chop. Add the remaining butter, and mix until a homogeneous mass is obtained.
- 5
Step 5
Rinse the pike-perch fillet and dry with paper towels. Lightly season with salt. Place half of the prepared beetroot on a sheet of foil and spread it evenly. Put half of the fish fillet on top. Carefully spread the herb butter over the entire surface of the fish, then cover with the remaining half of the fillet. Place the rest of the beetroot on top. Using a spatula, shape the beetroot into a log-like form.
- 6
Step 6
Wrap the "log" in foil. Make small holes in the foil at the bottom to allow excess juice to drain. Place in a baking dish and bake for 20 minutes. Remove the baking dish with the "log" from the oven and pour off the drained juice. Transfer the "log" to a serving dish and carefully remove the foil. This dish is suitable both hot and cold. When serving cold, let it cool to room temperature, then refrigerate for several hours.