White fish in crust from walnuts and dried peel

White fish in crust from walnuts and dried peel

It will be required:

- 750 g of saltwater white fish
- 2 eggs
- 4 sl.l. sunflower oil
- 100 g of flour
- 50 g of the walnuts which are (already cleared)
- 50 g of bread crumbs
- pepper, salt

For dill ragout:
- 1 big bulb
- 2nd carrots
- 3 bunches of fennel
- 2 tbsps of cream of 22% of fat content
- 1 tbsps of flour
- 2 tbsps of sunflower oil
- salt, pepper

Preparation:

At first we do dill ragout. For this purpose fennel to wash up, dry, cut pieces 3-4 cm long. To peel onions and carrots. To cut onions thin half rings, to cut carrots straws. In the warmed stewpan on oil to fry carrots and onions within 3 minutes. Then to add fennel and to prepare 4 more minutes. On dry frying pan to roast flour. To add cream, roasted flour, pepper and salt to carrots and onions, and to mix everything. To lower fire and to extinguish minutes the 7th baking plate cover.

Fish to wash up, dry, cut on pieces and to sprinkle lemon juice. To rub with salt, pepper and to roll in in flour. To put aside for 5 minutes that the flour was well absorbed in fish.

Grater to remove dried peel from half of lemon. From pulp to wring out juice. To crush nuts in small crumb. To mix nuts, gratings and bread crumbs in bowl. To shake up in separate bowl of egg, slightly to salt and pepper. To dip fish pieces at first into eggs, then to roll in breaded. To press breading hands.

To fry fish in well warmed frying pan for 4 minutes from each party. To lay out on plate with dill ragout and tax to table.

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