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.