Quote:
"To a man who asked what time you should have breakfast, Diogenes replied:" If you are rich, then when you want, if you are poor, then when you can.
Interesting and tasty snack that will decorate any festive table- champignons stuffed with red fish (salmon). The recipe is good because it can be varied - add pepper instead of tomatoes, put parsley, change spices for others. In general, it all depends on your taste and desires.
Ingredients
Champignons large 24 pieces
Lemon juice 2 tablespoons
Olive oil 1 tablespoon
Onion finely chopped 1/2 cup
Tomato finely chopped 1/2 cup
Garlic 4 slices
Cream cheese Philadelphia type 360 grams
Sour cream 1/4 cup
Salmon already cooked 450 grams
Romano cheese or Parmesan, grated 1/4 cup
Dill finely chopped 1 tablespoon
Black pepper
Salt taste
Cooking
Measure conversion table
The amount of products depends on the number of mushrooms and their size. Not all of my mushrooms were large, so I slightly reduced the amount of food.
- Finely chop the garlic
- Cut salmon into flakes
- Separate the legs
- Spice up
Bon appetit!
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Ingredients
Champignons large 24 pieces
Lemon juice 2 tablespoons
Olive oil 1 tablespoon
Onion finely chopped 1/2 cup
Tomato finely chopped 1/2 cup
Garlic 4 slices
Cream cheese Philadelphia type 360 grams
Sour cream 1/4 cup
Salmon already cooked 450 grams
Romano cheese or Parmesan, grated 1/4 cup
Dill finely chopped 1 tablespoon
Black pepper
Salt taste
Cooking
The amount of products depends on the number of mushrooms and their size. Not all of my mushrooms were large, so I slightly reduced the amount of food.
Wash the tomatoes and dip in boiling water for a few seconds, and then remove the peel
- Finely chop the garlic
- Cut salmon into flakes
- Set the oven to heat up to 190°C (375°F)
- Scrub mushroom caps with a soft brush, removing dirt
- Separate the legs
- Lubricate hats lemon juice and put aside. If you like more salty, then you can salt a little each hat from the inside.
- Cut off the very tips of the legs and discard them. Finely chop the remaining legs.
- Heat in a frying pan olive oil on medium fire
- Put onion, garlic, tomato and chopped mushroom legs
- Cook, stirring, until soft, about 6-8 minutes
- Spice up
- Remove from heat and transfer to a bowl.
- Add cream cheese and sour cream and mix gently
- Add salmon, grated cheese, dill and mix
- Pour mixture into mushroom caps
- Bake for about 20-25 minutes or until the mushroom caps are soft and the filling is golden brown
- Let cool for 10 minutes, then you can eat
I cooked three types of Greeks at once. I thought whether to post them each separately or not, but I decided all the same all at once together, since they are also together in the photographs. The first option is lean Greeks, where potatoes are also included. We eat meat, but sometimes we want something else, not
A hot fish dish prepared according to this recipe will decorate any holiday table.
The dish is not only incredibly tasty, but also very beautiful. The fish is tender, juicy and very fragrant. The combination of products, maybe not quite usual, but successful. Cheese, mushrooms and vegetables make the fish incredibly appetizing: each piece just begs to be mouthed. And the spices are chosen so well that one flavor is already salivating.
Composition of products
- 600 grams of any fish fillet;
- 150 grams of mozzarella cheese (you can use any hard cheese);
- 200 grams of fresh mushrooms;
- one tablespoon of lemon or lime juice;
- one head of onion;
- one ripe tomato;
- olive oil - to taste;
- 1-1.5 tablespoons);
- salt and black ground pepper- taste;
- one teaspoon of dried garlic;
- one teaspoon of coriander;
- half a teaspoon of dry mustard;
- a quarter teaspoon of marjoram or oregano.
Step by step cooking process
- We thoroughly wash the fish fillet, thoroughly clean and remove all bones. Cut the fish into pieces, one centimeter thick.
- We shift the fish into a bowl and squeeze the juice of half a lemon or lime onto it.
- In a small bowl, first mix all the spices, salt and black pepper, and then pour them over the fish.
- Advice. It is better to use coarse ground pepper.
- Then gently mix the fish with your hands so that the spices get on each piece.
- While we are engaged in vegetables, the fish will be marinated with us.
- Pour a little vegetable oil into the pan and put on fire.
- One head of onion is peeled and cut into small cubes.
- Immediately add the onion to the pan and fry until golden brown.
- Fresh mushrooms (any) are also cut into small pieces and sent to the pan to the fried onions.
- Stir, salt and pepper to taste and fry until the mushrooms are cooked.
- Then transfer to a plate and leave to cool.
- Cut a medium-sized ripe tomato into small cubes: it will add juiciness to the fish.
- We cover the baking sheet parchment paper and grease it with vegetable oil.
- We spread the pieces of fish on a baking sheet: you can put two pieces side by side, with the back inward, so that the pieces turn out to be more beautiful.
- Put a layer of mushrooms fried with onions on top of the fish.
- We make a mesh of mayonnaise and sprinkle with tomatoes.
- Again we make a mesh of mayonnaise and sprinkle with hard cheese, grated on a fine grater (the more the better).
- We send a baking sheet with fish to the oven, heated to 180 degrees. Bake until cheese is melted and browned. By the time it is about 25 minutes.
- We cover the dish with onion feathers, put a piece of fish and decorate with lime slices, dill sprigs and a tomato flower.
- Before eating fish, pour lime juice over it.
Bon appetit and good mood.
Fish baked with mushrooms is an independent dish that eliminates the need to think about a side dish and other additions. For cooking, it is better to take fatty fish - it will turn out tender, soft, and the dish will come out juicy. It can be pangasius, mackerel, trout, salmon, sea bass. Preference should be given to the inhabitants of the seas and oceans: they have much fewer bones and a lot.
Juicy dish makes not only fish, but also a pillow of onions and green peas. There are a lot of onions here, but this is a must-have ingredient that will enrich the taste. If you are not a fan of this vegetable, you can easily remove it from ready meal. You can change the variety of vegetables at your discretion. But still, red lettuce is used in the recipe for a reason: it will bring a pleasant sweet note that well emphasizes the taste of young green peas. On top of the fish is covered with a layer of champignons under a tender sour cream sauce- it will not let the dish dry out during cooking.
In order to speed up the cooking process a little, you can make preparations in advance: fry fish, mushrooms, stew onions. After that, it remains only to put all the ingredients in a mold, pour the sauce and bake. And then serve the dish, for example, as a family dinner on a weekday or weekend - the household will certainly appreciate it!
Preparation time: about 1 hour / Yield: 6 servings.
Ingredients
- fatty fish 700 grams
- red onion 500 grams (4 large onions)
- fresh champignons 400 grams
- frozen green peas 200 grams
- sour cream 1 pack 450-500 grams
- hard cheese 30 grams
- flour 3 tbsp. spoons
- vegetable oil 3 tbsp. spoons
- French mustard 2 tbsp. spoons
- salt, pepper to taste
Cooking
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First, peel the onion and cut it into rings.
In a skillet, heat 1 tbsp. tablespoon oil and cook the onion, stirring, until soft and lightly browned. Cook over medium-high heat.
Place the onion in the bottom of a baking dish or serving dish.
Then lay a layer of green peas and lightly salt the vegetables.
Now mix flour with salt and pepper.
Divide the fish into fillets, and then cut each into 4 pieces.
Dip the fish in flour. Don't throw away the rest of the flour.
Fry the fish in a tablespoon of oil until golden brown (the fire should be strong).
Lay the fish on top of the peas.
Slice the mushrooms.
Fry the mushrooms in the remaining oil until golden brown. Do this over high heat so that the mushrooms do not begin to give up water and are fried, not stewed.
Put the mushrooms on top of the fish, salt.
Now prepare the sauce. To do this, mix sour cream, mustard and flour remaining after breading the fish.
Pour sauce over fish and vegetables, and grate a small amount of cheese on top for a golden crust.
Bake fish at 180 degrees for 25 minutes.
Serve immediately, or let cool and store in the refrigerator, reheating before serving. The casserole can be stored for 4 days.
Dishes prepared from champignon mushrooms and fish can not be found on the table as often as meat snacks. However, the combination of these products has an amazing taste, in addition, there are many recipes for fish with champignons, which are suitable both for the festive table and for every day.
Various dishes are prepared from fish with champignons - salads, casseroles, soups.
For cooking delicious fish with champignons in the oven you will need:
- 6 medium bars of fish fillet;
- butter;
- 3 art. l. chopped onion;
- 250 g champignons, sliced;
- parsley;
- 3 art. l. flour;
- ½ tsp salt;
- a glass of milk;
- black pepper, salt.
Fish baked with champignons in the oven is prepared according to this recipe:
- Butter melt in a frying pan and fry in it chopped with a knife onion until golden.
- Add chopped mushrooms and parsley to the pan, simmer for 5 minutes. Then keep in a pan over low heat until the liquid has completely evaporated.
- Add wheat flour and salt, gently pour in the milk in a thin stream. When pouring milk, stir the contents of the pan all the time so that lumps do not form. Stir the mixture until the milk boils. Reduce the heat and simmer until the mass thickens, on average this process will take 5 minutes. Transfer the stew and sauce mixture to another container.
- Rub the fish fillet on all sides with salt and pepper. Melt the butter in a frying pan, put the fish fillet on it, fry on both sides until golden brown.
- From the foil, cut out 6 pieces measuring 25 × 30 cm. Place a layer of mushrooms on each piece of foil, put the fish fried in oil on them, and then another layer of champignons on top. Wrap the foil like an envelope.
- Put the envelopes with fish and mushrooms on a baking sheet and place it in a well-heated oven for 10 minutes.
- Arrange the finished fish with champignons on plates, pour lemon juice on top.
Salad with champignons, potatoes and fish
Salad with champignons and fish is a good appetizer for a festive dinner. Especially this dish is great for the New Year holidays.
Ingredients:
- jacket potatoes - 5 pieces;
- onions - 2 pcs.;
- carrots - 4 pcs.;
- fish fillet - 500 g;
- mayonnaise;
- fresh champignons - 500 g;
- vegetable oil.
cook fish salad with mushrooms:
- While the jacket potatoes are cooking, start preparing the rest of the vegetables. Cut the onion into half rings, pour oil into the pan and fry in it until golden brown.
- Add the chopped mushrooms to the onion and sauté until cooked through, about 10 minutes.
- Boil the fish fillet in lightly salted water, cool and disassemble with your hands into medium pieces, removing the bones.
- Peel the cooled potatoes, grate. Grated potatoes mix with mayonnaise, lightly salt. This will be the first layer of the salad. Put this mass in a salad bowl and lightly press down on top with a spoon, leveling the bottom layer.
- The next layer of the dish will be fish. Lay out small pieces of fish fillet, make a thin mayonnaise net on top.
- Then grate the carrots on a fine grater, lay them out in a thin layer, and again make a mayonnaise net on top.
- Fried champignons with onions will be the last layer, lay them out, level them, and make a mayonnaise net on top.
- Decorate festive salad you can use greens or make a thin layer of mayonnaise. It is best to make a salad in the morning or in the evening so that it is well soaked before the festive dinner.
The recipe for a salad of champignons and red fish for a festive table
Salad with red fish and champignons - another tasty dish, which is suitable for a festive table.
Salad Ingredients:
- chum salmon fillet - 300 g;
- 200 g of champignons;
- 6 medium onions;
- carrots - 6 pcs.;
- mayonnaise - 200 g;
- vegetable oil;
- canned champignons for salad dressing.
Follow this recipe for mushroom and red fish salad:
Boil water in a saucepan, add salt, a few peas of allspice and bay leaf, lower the fish fillet. Boil fish for 20 minutes. Unplug and leave to cool in the broth.
Cut mushrooms into slices, put in a pan. Fry until tender, all the liquid should be completely evaporated. Transfer the cooked mushrooms to a clean bowl.
Cut the onion into thin half rings or strips, put in a pan. Fry over low heat in a small amount of oil, do not use a lot of oil, because the onion should completely absorb it.
Grate carrots and fry in the same way as onions.
Wait until all the salad ingredients have cooled down.
Then lay the salad in layers:
1st layer: whole fish.
2nd: half an onion.
3rd: half mushrooms.
4th: half a carrot.
5th: remaining bow.
6th: the remaining half of the mushrooms.
7th: the remaining amount of carrots.
Spread each layer with mayonnaise.
Canned champignons to decorate the salad, cut into two parts and put on the edge of the dish.
Appetizing soup with champignons and fish
To prepare a delicious soup with champignons and fish according to this recipe, prepare the following products:
- fillet of white fish without skin and bones - 300 g;
- potatoes - 3 pcs.;
- 6 pieces of large champignons;
- large carrots;
- bulb;
- 2 cloves of garlic;
- lemon - 2-3 slices;
- parsley;
- vegetable oil;
- salt pepper.
cook fish soup with mushrooms:
- Cut the fish fillet into strips or medium bars.
- Peel all the vegetables, cut the potatoes into cubes, onions, carrots and garlic into thin strips.
- Wash mushrooms under running water. Cut large specimens into strips, small ones into plates. Keep in mind that they shrink during frying, so do not cut them very finely.
- Place the potatoes in a saucepan, cover with water and bring to a boil.
- Heat the pan, pour in the oil, fry the mushrooms until golden brown, transfer to the pan with the potatoes.
- In the same pan, fry the pieces of fish, add oil if necessary. Fry the fillet on both sides so that it takes a crust. Transfer to a saucepan in boiling broth, reduce heat to a minimum, cover halfway with a lid.
- Put chopped onions, carrots and garlic into the pan, also lightly brown, bring to readiness by adding a little oil, and also transfer to the pan.
- Add salt, pepper to the pan, if desired, you can use your favorite seasonings. Cook soup until all vegetables are soft. A few minutes before cooking, add chopped greens, lemon slices to the soup.
- Remove the pan from the stove, let the soup brew for 7 minutes, and serve delicious soup to the table.
Rybnik with dried mushrooms
This rather unusual, but very tasty dish is great for dinner.
To prepare a fish with mushrooms you will need:
- dried champignons - 7 pcs.;
- hake fillet - 2.5 kg;
- onions - 3 pcs.;
- one carrot;
- stale wheat bread- 300 g;
- butter - 100 g;
- eggs - 2 hard-boiled and 1 raw;
- salt pepper.
Prepare this dish according to this recipe:
- Rinse the mushrooms, boil in lightly salted water, drain in a colander. When the water drains, cut them into strips and fry in a pan in oil.
- Soak stale wheat bread in mushroom broth.
- Finely chop the onion and carrot, add to the mushrooms, fry everything together. Transfer the mass to a separate bowl, when it has cooled, add two finely chopped boiled eggs.
- Hake fillet, separated from skin and bones, pass through a meat grinder twice. Combine minced fish with soaked bread and one raw egg. Mix everything thoroughly to get a homogeneous mass.
- Grease a baking sheet with oil, put half of the prepared fish fillet mixture on it, on it - mushroom stuffing with vegetables, and on top - the rest of the minced fish.
- Send the baking sheet to the preheated oven and bake for 40 minutes at a temperature of 180 degrees.
- Rybnik is designed for 10-12 people, so it is best to cook it for a holiday when there are many guests in the house.
Fish with champignons, tomatoes and cheese baked in the oven
Fish with champignons and cheese, baked in the oven, will appeal to lovers of fish and mushroom dishes.
To prepare this festive dish you will need:
- fish fillet - 500 g;
- 700 g of champignons;
- 3 tomatoes;
- bulb;
- cheese - 200 g;
- butter;
- 100 g sour cream;
- greenery;
- salt pepper.
This fish and mushroom casserole with cheese is prepared according to this recipe:
- Rub the fish fillet with lemon, salt and pepper. Put in a form previously greased with butter.
- Clean the mushrooms, rinse and pat dry with paper towels. Peeled champignons cut into thin plates, onion - into small cubes.
- Put the chopped champignons and onions into a heated frying pan and fry in oil.
- Put tomato slices, mushrooms fried with onions and chopped parsley on the fish fillet. Top with thinly sliced cheese.
- Dilute the sour cream with a little water and pour over the fish fillet.
- Bake the casserole in a preheated oven to 200 degrees for half an hour.
How to cook red fish with champignons in the oven
To cook red fish with champignons in the oven, use the following ingredients:
- red fish fillet - 1 kg;
- champignons - 500 g;
- onions - two medium;
- 150 g of cheese;
- dill and parsley - ½ bunch each;
- 200 g of mayonnaise;
- sunflower oil;
- salt.
Cook red fish with champignons and cheese in the oven like this:
- Prepare the fish fillet - remove the skin, bones, rinse with water and pat dry with a towel. Cut the fish fillet into small pieces. Grease a baking sheet with vegetable oil and put the fish close to each other.
- Prepare the mushrooms - wash, peel, cut into plates and fry in a hot frying pan in vegetable oil until golden brown.
- Separately, grate the hard cheese in a small bowl.
- Peel the onion, wash and cut into thin half rings. Arrange onion rings carefully on top of each piece of fish fillet.
- Put about a tablespoon of fried mushrooms on top of the onion. Top everything with mayonnaise and sprinkle with grated cheese.
- In the oven, preheated to 180 degrees, put a baking sheet with fish, onions, mushrooms and cheese. Cook a delicious dish for 25 minutes, the top should turn out golden crust. 3 minutes before cooking, sprinkle each piece of casserole with finely chopped herbs.
Fish stew with vegetables and champignons
According to this recipe, you get a delicious fish stew with vegetables and champignons, cooked in a pan.
Ingredients:
- hake or pollock - 1 carcass;
- champignons - 200 g;
- rice - 5 tbsp. l.;
- one tomato;
- 1 onion;
- 2 tbsp. l. flour;
- salt, pepper, seasonings;
- vegetable oil.
Cooking stewed fish with champignons in a pan looks like this:
- Boil rice until soft without adding salt.
