Pike Perch in Egg and Mushroom Sauce
Main Dishes • European
Description
Pike perch in egg and mushroom sauce
Ingredients
- Pike Perch Fillet 30 oz
- Dried Chinese mushrooms 0 oz
- Butter 5 oz
- Whole egg 2 pieces
- Potato 20 oz
- Garlic 2 cloves
- 20% Sour Cream 5 oz
- Dill 0 oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Peel the potatoes and boil them in salted water until tender. Drain the water, then mash the potatoes, adding sour cream and crushed garlic.
Step 2
Soak the dried white mushrooms in water beforehand, then pour in two cups of water and simmer on low heat for twenty-five minutes. Strain the broth and finely chop the cooked mushrooms.
Step 3
Steam the pike perch fillet, seasoning it with salt and pepper.
Step 4
Melt the butter in a double boiler. In the same double boiler, whisk the egg whites with a small amount of salt, then gradually incorporate the melted butter into the egg yolks in a thin stream. After adding the butter, stir in the mushroom broth, season with salt and pepper, and add coarsely chopped dill and mushrooms.
Step 5
Place the pike perch on top of the mashed potatoes, drizzle with sauce, and serve immediately.
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