- fish (any, you can crack or hake) - 700 Grams
- Butter - 300 Grams
- cheese, Dutch or Swiss - 200 Grams
- Mustard - 120 Grams
- black pepper - - To taste
- pepper red ground - - To taste
- salt - - To taste
- bay leaf - 3 pieces
- parsley - - To taste (for decoration)
- Lemon - 0.5 Pieces
We process fish and we cut on fillets without skin and bones. We remove the fillet in the refrigerator. Bones and skin of the fish are poured cold water, bring to a boil and cook on low heat for 30 minutes. To improve the taste, add onions and parsley root. Broth filter. Fish fillets are laid in one layer in a shallow saucepan, poured hot broth so that the fish is only slightly covered with it. Bring to a boil, add salt, pepper, bay leaf and let it simmer on low heat for 15-20 minutes. If the fish is ready, then at the piercing, the fork freely enters the flesh. Ready fish is cooled, not getting out of the broth. Chilled fillets are twice passed through a meat grinder or simply finely-finely grind in a food processor along with butter, finely grated cheese. Whole mass is well beaten with a mixer. At the end of whipping, add mustard, red ground pepper. Now lay the mass on the dish, giving it the shape of a fish. From above we put the drawing with the help of butter in a confectionery syringe. We make a dish with parsley sprigs and lemon slices. Bon Appetit!
Servings: 6