- 600 g of pike perch fillet
- 200 g of small pickled mushrooms
- 15 crayfishes
- 6 tbsp of dairy butter
- 4 tbsp of grated cheese
Wash a pike perch fillet and cut it into big pieces. Boil the fish for 30 minutes, cool it and remove fishbones. Place the pike perch on a metal stew pan, add pickled mushrooms and crayfish meat. Pour the ingredients with melted dairy butter and bake them in an oven.
Enjoy your meal!
Tip! Top the dish with grated cheese before serving.