Crucians in sour cream | Second Courses | National kitchen | Tourist Kobrin

Crucians in sour cream

Way of preparation

Fish — 600 g, butter — 120 g, crackers wheat — 20 g, wheat flour — 25 g, sour cream — 400 g, potatoes — 1 kg.

To prepare fish, having drawn interiors and having removed fins, to wash out carefully cold water, to wipe, rub with salt, to strew with pepper, to roll in flour, to put on a frying pan with the kindled oil and to fry.
Fried fish to put on the oiled frying pan, to impose around with the fried potatoes cut by circles, to fill in with sour cream, to strew with crackers, to add oil and to bake in an oven.

 

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