Tip 1: Dorado with chanterelles

Tip 1: Dorado with chanterelles

This method of cooking fish is based on the use of a classic cordon-blue recipe with cheese stuffing. Very interesting and original recipe, which will appeal to all lovers of fish.

Dorado with chanterelles

You will need

  • - 550 g of fillet of Dorada;
  • - 250 g of chanterelles;
  • - 145 g of cheese;
  • - 235 g of smoked bacon;
  • - 315 g of onions;
  • - 2 eggs;
  • - 165 ml of lemon juice;
  • - 55 ml of olive oil;
  • - salt, garlic.

Instructions

1

First of all, it is necessary to pickle the dorado. To do this, mix the lemon juice with olive oil, add pepper and salt to this mixture, mix everything well. Pour the marinade on the fish and leave it for about an hour in the refrigerator.

2

Peel and chop the onions. Smoked brisket cut into small squares. Heat the vegetable oil in a frying pan and fry onion on it first, and then add the cut brisket to it.

3

Chanterelles should be washed and properly drained, and afterwardsThis is finely chopped and put into a frying pan with a bow. Salt, add black pepper, parsley, stir and simmer under the lid for about 12 minutes.

4

Fish in marinade to get out of the fridge, rubCheese on a fine grater. Dip first one part of the fillet of the dorado into the flour, then into the grated cheese, then again carefully to torment in flour. Then take the second part of the fillet and put it on top of the first one.

5

Now roll, as it should, all the fillets in the flour, then dip it into thoroughly beaten eggs, and after that already zapanirovat in breadcrumbs.

6

Heat a large quantity of vegetable oil in a frying pan and fry the fish in it on both sides until a wonderful ruddy crust is obtained.

Tip 2: How to cook potato casserole with chanterelles

Vegetable casserole is not only useful, but also a delicious dish. It can be offered at any time of the day. Prepare this dish is not difficult, and most importantly - for cooking pudding use any vegetables.

How to cook potato casserole with chanterelles

You will need

  • - potatoes - 1 kg;
  • - mushrooms chanterelle - 500-600 g;
  • - cream fatty - 250 ml;
  • - garlic - 2 slices;
  • - Butter - 3 tablespoons;
  • - Olive oil - 3 tablespoons;
  • - Sage - a small bunch;
  • - rosemary - 1 branch;
  • - Muscat nut 0.5 pcs .;
  • - Parmesan cheese - 200 g;
  • - salt and pepper ground - to taste.

Instructions

1

Rinse potatoes in running water, clean fromSkin. In a convenient pot, dip the potatoes, pour water, add a little salt. Bring water with potatoes to a boil, reduce heat, cook potatoes for 10 minutes. Drain the boiling water, cool the vegetables, then cut the fruits into slices.

2

Prepare a baking dish. Lubricate it from the inside with butter. Place the potato slices in the form. It is necessary to lay the circles in the form of tiles. Next, use half the cooked sage, cut it and sprinkle on the potatoes.

3

Cream in a volume of 125 ml, mix with salt, pepper andPowdered nutmeg. Pour the mixture into a potato pile. Heat the oven to 220-230 degrees, install the mold with the products. Bake the dish for 20-25 minutes.

4

Chanterelle rinse, cut into pieces. Fry the frying pan, add the olive oil. Put the mushrooms in a frying pan, fry the chanterelles from all sides for 2 minutes.

5

To the fried mushrooms lay the second part of the sage, a slice of chopped garlic and finely chopped rosemary. The resulting composition, cook in the frying pan for 2 more minutes.

6

Put the finished composition on potato slices. Distribute the second part of the cream over the surface of the mushrooms. Cheese grate and sprinkle with a layer of cream. Melt the remaining butter and pour on cheese chips.

7

Pre-cook the baked goods for 15 minutes in the oven. Finish the dish a little cool and divide into portions.

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