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Julienne with fish

0
1033
Kitchen French
Calorie content 109.3 kcal
Portions 3 port.
Cooking time 40 minutes
Proteins * 8.6 gr.
Fats * 10.4 g
Carbohydrates* 3.4 gr.
* per 100 gr. product
Julienne with fish
Content

Experienced chefs recommend using fish with a neutral taste as the main ingredient for cooking julienne with fish, for example, pollock, tilapia, hake. The combination of such fish with cheese and sour cream sauce gives rise to a simply unique taste.

Ingredients

Cooking process

step 1 out of 9
If you are using whole fish, it will need to be washed, peeled, chopped and dried.
step 2 out of 9
For more convenient use, you can take a ready-made fish fillet.
step 3 out of 9
We cut the fish into pieces, each of which must be salt and pepper.
step 4 out of 9
Chop the peeled onion, and then fry in a pan until transparent.
step 5 out of 9
We put the fish in pots.
step 6 out of 9
Put the stewed onion on top of the fish.
step 7 out of 9
Pour sour cream on top.
step 8 out of 9
Sprinkle with a little salt and then grated cheese. We send the pots to preheated to two hundred and fifty degrees for twenty minutes.
step 9 out of 9
Sprinkle the dish with herbs - and you can serve it to the table.

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