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Perch fillet in a "Merchant" style


Pike-perch fillet - 180 g

White mushrooms or champignons - 150 g

Leek - 50 g

Garlic - 10 g

Cream 30% - 70 g

Red caviar - 20 g

Olive oil - 30 g

Butter - 50 g

Salt, pepper to taste

Spices for fish - 2 g

How to cook

Salt the perch fillet, add spices and sprinkle with olive oil. Fry both sides and put in the oven for 5 minutes at a temperature of 150 degrees.

Cut the leek into sticks, the garlic into tiny cubes, and mushrooms into 2 or 4 pieces. Slightly fry the onion and garlic in butter, add mushrooms and cook for 5-7 minutes, pour the cream and simmer for 3 minutes before it gets a taste.

Place mushrooms with sauce on a plate, put the fish and red caviar on the top. Decorate with greens.