Second Course

Fish and ceps recipe – Zakolot


  • 500 g fish
  • 100 g ceps
  • 50 g dairy butter
  • a bay leaf
  • salt – to taste
  • black ground pepper – to taste
  • mint twigs


Scale the fish. Cut it into medium pieces and fry them. Add cut ceps and fry the ingredients. Then add sunflower oil, salt, bay leaf, and pepper. Decorate the dish with mint twigs. Cool and serve the dish.

Enjoy your meal!