Cut the cooked fish into serving pieces and rub the pieces with salt and crushed garlic. Grease a baking dish with margarine, layer sliced onions on the bottom of the dish, then place the fish on top. Sprinkle the fish with boiled, julienned mushrooms. Add more onions to the dish, season the fish with salt and pepper, dot the fish with pieces of butter, cover the dish, and bake it in a preheated oven for 30 minutes. If the fish starts to dry out, pour in the sour cream mixed with a teaspoon of flour and some mushroom broth, and season the sauce with salt. Carefully transfer the stewed fish to a plate, shaping it to look whole. Top the fish with the mushrooms and onions, surround the fish with whole boiled baby potatoes, drizzle the fish with melted butter, and sprinkle the fish with chopped parsley. Alternatively, stew the fish without mushrooms and garnish it 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
