This recipe is good because even not very prestigious varieties of white sea fish are great for cooking. If it is dry, there is little fat in it, then everything is perfectly straightened with sauce.
In addition, the sauce gives new flavors (very interesting), and even a garnish for the fish, this sauce will make it tastier.
Enough of the introduction?
Then we take:
- 500 grams of fish fillet
- 50 grams of bacon
- 1 bunch of green onions
- 1 egg
- 300 ml of broth (you can use vegetable broth from concentrate, but if you have your own vegetable broth, that's great)
- 150 ml cream
- Flour - a tablespoon in the sauce and to roll the fish
- 3 tablespoons of mustard (not very spicy, but this amount can be reduced to your liking)
- Sprinkle a little parsley on the finished dish
- Pinch of sugar, pepper, salt to taste
- Frying oil
How we cook:
cut the bacon into small strips, or into cubes - as you prefer. Cut the green onions into rings.
Heat a spoonful of oil in a frying pan, send the bacon there and fry until crisp. Add green onions and fry for a couple of minutes. Pour a spoonful of flour, and fry a little more, and then add the broth, cream and cook after boiling for about five minutes - the sauce should thicken. Do not forget to salt - pepper to taste in the process.
Well, and we fry the fish in the usual way - salt, pepper, roll in flour, dip in an egg - and in a frying pan with hot oil.
As a side dish, fried potatoes go well here. And you can just pour the sauce over the dish, or put the fried fish in it and wait a couple of minutes to soak.
Bon Appetit!