Fish ragout

  Ingredients: 500 g potato 500 g fish (pike perch / codfish) 2 carrots a leek stem 2 tbsp potato starch parsley / dill / estragon salt – to taste Cooking Peel and cube potatoes and carrots. Cut a leek stem. Pour the ingredients with 1/2 l of water or cooked fish broth. Wash and scald fish. Cut it into pieces, dry and rub each piece with salt. Dissolve 2 tbsp of potato starch in a small amount of water and add it to potato. Boil the ragout until liquid...

Baked pike perch with mushrooms and crayfish

Ingredients: 600 g of pike perch fillet 200 g of small pickled mushrooms 15 crayfishes 6 tbsp of dairy butter 4 tbsp of grated cheese Cooking 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.