Gaby
Cut the cooked fish into serving pieces and rub them with salt and crushed garlic. Grease a baking dish with margarine, layer sliced onions on the bottom, then place the fish on top. Sprinkle with boiled, julienned mushrooms. Add more onions, season with salt and pepper, dot with pieces of butter, cover, and bake in a preheated oven for 30 minutes. If the fish starts to dry out, pour in sour cream mixed with a teaspoon of flour and some mushroom broth, and season with salt. Carefully transfer the stewed fish to a plate, shaping it to look whole. Top with the mushrooms and onions, surround with whole boiled baby potatoes, drizzle with melted butter, and sprinkle with chopped parsley. You can also stew the fish without mushrooms and garnish with pickled mushrooms before serving.
**Ingredients:**
– 4.4 lbs of fish
– 3.5 oz of dried mushrooms
– 2-3 onions
– 3.5 oz of margarine
– 1.8 oz of butter
– 1 clove of garlic
– Salt and pepper to taste
– Chopped fresh parsley
**For the sauce:**
– 7 oz of sour cream
– 1 teaspoon of flour
– Salt to taste.
