Pike Perch in Egg and Mushroom Sauce

Main Dishes | European cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Pike perch in egg and mushroom sauce

Ingredients

Pike Perch Fillet - 28.2 oz
Dried Chinese mushrooms - 0.4 oz
Butter - 3.5 oz
Whole egg - 2 pieces
Potato - 21.2 oz
Garlic - 2 cloves
20% Sour Cream - 5.3 oz
Dill - 0.4 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.