Composition / ingredients
Cooking method
To prepare this dish, you need:
1. Peel fresh vegetables, put frozen ones out of the bag into a bowl. If necessary, clean the fish from the entrails and remove the heads, fins, tails.
2. Chop onion into cubes, grate carrots.
3. Saute onions and carrots for five minutes over medium heat in vegetable oil. Take a frying pan of a suitable volume and one in which you can then bake the fish in the oven. The volume is needed so that the vegetable pillow covers the entire bottom, and the fish at the same time fits almost the entire area of the pillow and does not rise above the edge of the pan.
4. Then put the frozen vegetables in the pan, draining the thawed water from them.
5. Cook for a minute until the vegetables are completely defrosted.
6. Add half of salt and pepper, cook for another 30-60 seconds over medium-high heat.
7. Reduce the heat to a minimum and simmer the contents of the pan under the lid for 3-5 minutes.
8. Then, if necessary, add water and simmer until the desired vegetables are ready.
9. Mix mayonnaise with spices, salt and rub the fish well with this mixture outside and inside.
10. If the right frying pan is not found, it is necessary to transfer the vegetables to a suitable baking dish.
11. Grate a layer of cheese on top of the vegetables and lay out the fish.
12. Cover everything with foil and bake at 180 degrees for 15 minutes.
13. Then lower the temperature to 150 degrees and bake for another 20 minutes.
Fish can be served directly from the oven in a baking dish or spread on plates.
Bon appetit!
Caloric content of the products possible in the composition of the dish
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese "steppe" - 362 kcal/100g
- Uglich cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50% fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Lo spalmino cheese - 61 kcal/100g
- Cheese "etorki" (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Ground black pepper - 255 kcal/100g
- Salad mayonnaise of 50% fat content - 502 kcal/100g
- Light mayonnaise - 260 kcal/100g
- Provencal Mayonnaise - 624 kcal/100g
- Provencal mayonnaise - 627 kcal/100g
- Table mayonnaise - 627 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Spices dry - 240 kcal/100g
- Limonella - 79 kcal/100g
- Frozen Mexican mix - 72 kcal/100g
