- Potatoes - 1 Kilogram
- Salt - 1 teaspoon
- Vegetable oil - 30 milliliters
- Onion - 2 pieces
- Fish broth - 50 milliliters
- Garlic - 2 Teeth
- Bay Leaf - 1 piece
- Carp - 1,2 Kilogram
- Wheat Flour - 100 Grams
- Butter - 70 Grams
- Dill - 10 Grams
- Cheese of hard varieties - 100 Grams
My fish, cut off her head, clean it from the entrails and cut into small portions. We do not throw out our head - we need to make a little broth from it, which is still useful. Slices of fish salt and crumble in flour, then fry in oil on both sides over a large fire. We clean potatoes, boil and mash with a fork. Puree do not need - just mash. We take the form for baking, from below we spread potatoes, on it - slices of the fried fish. Rings of onions are fried in butter until golden. On top of the fish lay onions rings. In a dry frying pan, lightly dry the flour. Add the butter and a little (50 ml) of fish broth into the frying pan. We languish on a slow fire for 5-7 minutes. Then add dill and finely chopped garlic to the sauce. Another minute we pull out - and remove from the fire. The resulting sauce is poured into our baking dish. Top with sprinkled with grated cheese - and in the oven for 30 minutes at 180 degrees. And everything is ready! Serve hot.
Servings: 6-7