Fish, monastery style
10 oz (400) fish
1 cup boiled mushrooms
3 tbsp. grated cheese
salt and pepper to taste
Way of cooking
Roll some fish (better fresh-water ones) in flour, edge with fried potatoes, slightly browned onions, sliced hard-cooked egg and browned or boiled
mushrooms. Add some mushroom liquid and pepper. top with sour cream. stew with the grated chees and bake for 30-50 minutes.
Importatnt note - use not black but white pepper, this is not only for this dish, this is general recommandation for all fish dishes.
Collected and edited by Michael Terletski