Shrimp and mushroom fish

Shrimp and mushroom fish

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  1. Fish fillet 650-800 grams
  2. Shrimp 250 grams (weight after cleaning)
  3. Champignons 300 grams
  4. Olive oil 2 tablespoons
  5. Butter 50 grams
  6. Wheat flour 1 tablespoon
  7. Onion 1 piece (large size)
  8. Tomato paste (good quality) 2 tablespoons
  9. Fish broth 200 milliliters
  10. Sour cream 100 grams
  11. Bay leaf 1 piece
  12. Salt to taste
  13. Pepper to taste
  14. Serving greens
  • Main Ingredients: Shrimp, Onion, Mushrooms, Sour Cream
  • Serving 4 servings


Frying pan, knife, board, strainer, spatula.


Step 1: prepare the sauce.

In a pan, heat a tablespoon of vegetable oil and melt in it 20 grams creamy. Add finely chopped onions and fry until transparent.

Add tomato paste to the onion and mix well.

Immediately pour the fish broth, salt, pepper and add the bay leaf. Mix well. Boil over low heat for a couple of minutes. And then set aside.

Step 2: fry the fish.

For cooking, you need to take a filet of dense fish so that it does not fall apart in the process. Cut into slices, sprinkle with salt, pepper and roll in flour.

Heat a pan of vegetable oil and the remaining 30 grams butter. Fry the fish well on both sides.
Put the finished fish aside and cover with foil so that it does not lose heat.

Step 3: fry the mushrooms with shrimp.

In the same pan in which you fried the fish, fry the mushrooms cut into large pieces. Cook them until all the liquid has evaporated.
Add peeled shrimp and cook until they turn pink (2-3 minutes, about).

Step 4: add the sauce and sour cream.

Using a small strainer, strain the onion-tomato sauce in a pan with shrimp and mushrooms.

Add slices of fried fish and sour cream. Bring to a boil and let it gurgle like that for 3-4 minutes over low heat.

At the end, add salt and pepper to your taste and serve.

Step 5: serve the fish with shrimp and mushrooms.

Put the pieces of fish on a plate, pour the sauce on top generously and do not forget to add more shrimp and mushrooms. Garnish with fresh herbs and serve hot.
Enjoy your meal!

Recipe Tips:

- The fish broth for this dish can be cooked on the skin removed from the fillet of the fish you selected for cooking. Be sure to pass the broth through cheesecloth after cooking.


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