Fish stuffed with mushrooms
2 servings
60 minutes
Mushroom-stuffed fish is an exquisite dish of Russian cuisine that embodies the traditions of rich flavors and aromas. Tender fish fillet infused with spices is enriched with a filling of sautéed mushrooms, onions, and tomatoes, creating a harmonious blend of earthy and fresh notes. Breaded and fried rolls acquire an appetizing crispy crust, while the sauce made from vermouth and sour cream adds softness and sophistication to the taste. This dish is perfect for both festive tables and cozy family dinners.
1
Mix salt with pepper and rub the fish fillet.
- Fish fillet: 400 g
- Ground black pepper: to taste
- Salt: to taste
2
Finely chop the onion and mix it with diced fresh mushrooms.
- Onion: 1 head
- Fresh champignons: 200 g
3
Fry the onion with mushrooms in vegetable oil in a pan for 5 minutes.
- Onion: 1 head
- Fresh champignons: 200 g
- Vegetable oil: to taste
4
Add chopped tomatoes and parsley. Season with salt and pepper, and simmer for another 10 minutes.
- Tomatoes: 200 g
- Parsley: 1 bunch
- Salt: to taste
- Ground black pepper: to taste
5
Thickly coat prepared fish fillets with the sauce, roll them into tubes, and secure with skewers.
- Fish fillet: 400 g
6
Whisk the eggs into a foam. Slightly salt.
- Chicken egg: 2 pieces
- Salt: to taste
7
Dip the tubes in the egg mixture, then in breadcrumbs, and fry them over high heat until cooked.
- Chicken egg: 2 pieces
- Breadcrumbs: to taste
8
Once the fish is ready, place it on a warmed dish, and pour a glass of dry vermouth into the remaining oil in the pan.
- Fish fillet: 400 g
- Dry vermouth: 1 glass
9
Add flour.
- Wheat flour: 3 tablespoons
10
Boil for 5 minutes, then add a glass of sour cream.
- Sour cream 10%: 250 g
11
Without boiling the mixture, remove from heat and pour the tasty sauce over the tubes. The sauce can be served in a separate sauce dish.
12
Remove the toothpicks.