Materials about Kobrin district: National kitchen

Pike perch in a Kiev way

Way of preparation

Fish — 500 g, potatoes — 600 g, butter — 60 g, crackers — 20 g, sauce smetanno-mushroom — 200 g, Dutch cheese — 40 g, eggs — 4 pieces, salt, greens.

To cut some perch fillet without bones on portion pieces, to salt, strew with pepper and to fry. To boil potatoes in a peel, to clear, cut circles and to fry. To grease a frying pan with fat, to strew with crackers, on the middle to place fish, and around to lay potatoes. To fill in with sauce, to strew with grated cheese, to sprinkle oil, to let out egg so that the yolk remained whole, and to bake in a zharochny case. A tax to a table, having strewed with greens.

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