White fish in a crust of walnuts and peel

White fish in a crust of walnuts and peel


— 750 g of sea white fish
— 2 eggs
— 4 sl.l. sunflower oil
— 100 g flour
— 50 g walnuts (already cleaned)
— 50 g breadcrumbs
— Pepper, salt
For dill ragout:
— 1 large onion
— 2 carrots
— 3 dill beam
— 2 tbsp cream 22% fat
— 1 tbsp flour
— 2 tbsp sunflower oil
— salt pepper

Please do dill ragout. To do this, dill wash, dry and cut into pieces 3-4 cm in length. Onions and carrots cleaned. Onion cut into thin half-rings, carrots cut into sticks. In a heated skillet with oil fry the carrots and onions for 3 minutes. Then add the fennel and cook for another 4 minutes. On a dry frying pan fry the flour. The carrots and onions add cream, toasted flour, pepper and salt, and mix well. Reduce heat and simmer for 7 minutes under the lid.
The fish wash, dry, cut into pieces and sprinkle with lemon juice. To rub salt, pepper and roll in flour. Put aside for 5 minutes to the flour well soaked in fish.
With half a lemon grater to remove the zest. From the pulp squeeze the juice. Grind the walnuts into small crumbs. Nuts, grated zest and breadcrumbs mix in a bowl. Beat the eggs in a separate bowl, lightly salt and pepper. Chunks of fish dip first into the egg, then roll in the breadcrumbs. Breaded squeeze hands.
Fry the fish in a well-heated frying pan for 4 minutes on each side. Put on a plate with dill stew and serve.

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