Ear of small river fish
Composition / ingredients
4
servings:
Step-by-step cooking
Step 1:
Gut, rinse the fish. You do not need to clean the scales. Wrap it in cheesecloth and put it to cook for 15 minutes.
Step 2:
Finely chop the onion
Step 3:
Carrot quarters
Step 4:
Diced potatoes
Step 5:
Take out the fish. We lay the vegetables and cook them until they are half ready
Step 6:
Rinse and add millet, pepper, salt. And cook for 5-7 minutes
Step 7:
Add greens. Enjoy your meal
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Millet groats - 335 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
- A mixture of peppers with peas - 231 kcal/100g
- Bersh - 83 kcal/100g
- Roach - 88 kcal/100g
- Ruff - 88 kcal/100g
- Gustera - 97 kcal/100g
- Lin - 40 kcal/100g
- Chub - 127 kcal/100g
- Ide - 81 kcal/100g
- Asp - 98 kcal/100g
- Czechon - 88 kcal/100g
- Rudd - 100 kcal/100g
- Char - 135 kcal/100g
