This dish, incredible in its taste, is prepared not only in all Lithuanian restaurants, but also in every Lithuanian family, where the hostess is fond of cooking and loves to pamper her loved ones with delicious food.
Pick your recipe
You will need
- • Halibut (fillet) - 600 g;
- • Dry Provence herbs;
- • Fine sea salt;
- • Potato - 600 g;
- • Onions (white or blue) - 400 g;
- • Carrot - 200 g;
- • Fresh champignons - 600 g;
- • Olive oil;
- • Water is highly carbonated - 50 g;
- • Cheese - 100 g;
- • Sour cream - 50 g;
- • Milk - 100 g;
- • Chicken eggs - 2 pcs.
Instruction manual
1
Rinse and dry the boneless halibut filet on the skin. Grate halibut with marine iodized finely ground salt and aromatic Provence herbs. Leave it to marinate for half an hour.
2
During the time that the halibut is pickled, all the necessary vegetables should be prepared. Wash the potato and boil it without peeling it. Cool and cut into thin slices. Fold in the bowl allotted for it, closing the lid tightly to the surface so that the potatoes do not wind off.
3
Peel the husk from onions. Wash it and cut into thin, almost transparent half rings. Put them in a bowl. Rinse the carrots. Remove the top layer of skin from it and grate as large as possible or cut into very thin strips. Fold in a bowl.
4
Wash the champignons in salted water and remove any remaining contaminants. Cut the mushrooms into slices and put in a bowl. Add them lightly.
5
Pour a mixture of highly carbonated mineral water with olive oil at the bottom of the ceramic pan.
6
Arrange product layers in the following order:
• potatoes;
• carrot;
• pickled halibut filet;
• Champignon;
• bow.
7
Pour over milk and cheese sauce prepared with a blender from a mixture of milk, sour cream, grated cheese and eggs.
8
Put the baking sheet with the prepared dish in a well-warmed up to 200 degrees oven. Bake fish for 55 minutes. The readiness of the fish is determined by the color change of the dish - it will become pinkish-brownish.