Fish with mushrooms: some popular recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

In the tradition of modern culinary art - combine different types of protein products in dishes. So fish with mushrooms goes well in various recipes, especially if vegetables and spices are added. It can be stewed, baked in the oven, boiled. As for the recommendations for the purchase of products: fish must be chosen without small bones (sea fillet is well suited for this purpose), mushrooms are the most accessible - champignons or oyster mushrooms, but you can also treat yourself to forest ones: white, oily. The main thing is that everything should be fresh, preferably not frozen!

Fish with mushrooms in tomato sauce

Ingredients: half a kilogram of sea fish fillet, 200 grams of mushrooms (champignons), 200 grams of tomato sauce, a couple of onions, a spoonful of vegetable oil, spices, one lemon.

Cut the fish fillet into pieces and stew in our own juice with the addition of vegetable oil. Separately boil choppeddiced champignons until half cooked. Saute the onion until golden brown. Put the pieces of fish in a small saucepan, sprinkle with onions, pour tomato sauce, sprinkle with spices, s alt and simmer for another ten minutes. Before serving, decorate with lemon slices and herbs. This dish can be eaten both hot and cold.

DIY sauce

By the way, you can use store-bought sauce, or you can make your own. To do this, fry a couple of tablespoons of flour in butter, add spices and onions, lightly dilute with fish broth, add pure tomato paste. Simmer over low heat for 20 minutes. Before cooking, you can add a little sugar, lemon juice. Fish with mushrooms in tomato sauce is ready! Can be served with mashed potatoes, for example, or with rice as a complete main course.

Fish with mushrooms in foil

To prepare this dish, you will need small pieces of food foil (approximately 25x25 centimeters in size). In the center of the square, smeared with oil, put a small piece of fish fillet (preferably without bones). On top we put pre-boiled pieces of champignons, a few slices of tomatoes and lightly fried onions. Sprinkle with s alt and grated cheese. This dish is portioned: one serving is one piece of foil. We wrap the foil so that the ingredients are stewed in their own juice. We lay on a baking sheet in an oven preheated to 180 degrees wrapped in foil portions. Cook for about half an hour over medium heat. To get a dish coveredgolden brown, it is necessary shortly before the end of cooking to open the foil from above (you can simply cut it with a sharp knife), making wide holes. If the oven has a “grill” mode, then you can turn it on for ten minutes. Then a golden crust forms on top of each serving, adding spice to the “fish with mushrooms” dish. Recipe for serving the dish: ready-made portions should be served on plates directly in foil, garnished with herbs and lemon slices.

Covered pie

We use ready-made puff or puff-yeast pastry to prepare the dish "Pie with fish and mushrooms". Defrost the product and roll out the sheets, lightly sprinkling them with flour. Put a sheet of dough on a greased baking sheet, pour the prepared filling into the middle, cover with another sheet of dough on top. We fasten the edges of the dough. Bake in the oven over medium heat for 30-40 minutes until cooked (check with a match). You can smear the top of the pie with a beaten egg - you get a savory crust.

Pie filling

Boil eggs and cut into cubes. Boil the mushrooms and cut into cubes, fry in oil. Mix with eggs. Pass the fish fillet through a meat grinder and add spices. Spread the mixture on the dough in layers: first - fish, then - mushroom. Cover with another sheet on top and - in the oven!