Fried whitefish with pea puree
1 serving
30 minutes
Fried chir with pea puree is a refined dish of Russian cuisine that combines the tenderness of northern fish and the velvety texture of pea puree. Chir is a fish traditionally found in the northern regions of Russia, known for its soft and juicy meat with a subtle sweetness. Fried to a golden crust, it acquires an appetizing aroma and pleasant crispness. The pea puree made from fresh green peas adds softness and freshness to the dish, while baked carrots provide a light sweetness. In the final presentation, chuka salad adds an Eastern note to the dish, making it not only hearty but also rich in flavor nuances. This dish is perfect for both festive tables and cozy family dinners, impressing with its harmony and simplicity.
1
Cut the carrots into sticks and place them on a baking sheet greased with vegetable oil. Brush the carrots with butter, sprinkle with sugar, and put in an oven preheated to 180 degrees for 13 minutes.
- Carrot: 80 g
- Vegetable oil: 50 ml
- Butter: 10 g
- Sugar: 15 g
- Salt: to taste
2
Coat the chira fillet in flour and fry it in vegetable oil until semi-cooked.
- Chir fillet: 140 g
- Wheat flour: 5 g
- Vegetable oil: 50 ml
- Salt: to taste
3
Send the fish to the oven for 7-8 minutes.
4
Boil fresh peas and blend them until smooth.
- Green peas: 50 g
5
Place the pea puree on a plate, add the carrot next to it, put the fish on top, and place the chuku beside it.
- Green peas: 50 g
- Carrot: 80 g
- Chir fillet: 140 g
- Chuka salad: 30 g
- Salt: to taste