Either zucchini or eggplant are starting to fall in price right before our eyes. And on their own beds, they are even more ripe. It's time to "stick" them into all dishes, without exception.
Let's try with fish. For example, take pollock or hake.
Ingredients:
2 pollock carcasses or 3 hake
3 eggplants
3-4 boiled potatoes
onion
4 tomatoes of not very meaty varieties
0.5 cups tomato juice (can be made from tomato paste)
vegetable oil
salt
flour for breading
greens
ground black pepper
1 hour l. a mixture of spicy dry herbs and seasonings
cheese if any
4 tbsp. l. flour + 1 glass of water = for the sauce
How to cook:
1. Peel the fish, fillet and cut into portions. Rinse and dry on napkins.
Then salt each piece of fillet, pepper with ground pepper.
2. Heat oil in a skillet. Dip pieces of hake or pollock in flour and fry in vegetable oil until crusty.
2. Wash the eggplants and cut into slices. Salt a little and leave for 15 minutes. Then rinse, dry with napkins and also fry in vegetable oil, pre-roll in flour.
3. Cut boiled potatoes and tomatoes into thin slices or circles.
4. Cook a béchamel-type sauce from flour and water: dissolve the flour in a small amount of cold water, and then combine with the bulk of water, cook the sauce over low heat or steam bath until the desired thickness.
You can add 1 tsp to it. l. vegetable oil, salt and pepper to taste.
5. Grease the form with vegetable oil and put 1 tablespoon in it. béchamel sauce.
Lay the pieces of fish on top, grease it with tomato juice, on it slices of tomatoes, potatoes and eggplants, alternating with tomato juice and béchamel sauce. Each layer can be sprinkled with herbs, salt, seasonings, and ground pepper.
6. Pour a few tablespoons of hot water into the mold. Spread the remaining flour sauce on top in an even layer.
Sprinkle with Greek or any hard cheese if available.
7. Bake fish with eggplant in a hot oven for 15-20 minutes at 180 degrees.
Everything! The dish is ready! Serve sprinkled with chopped fresh herbs.
Enjoy your meal!
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Thanks for reading to the end!