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Fish dishes with mushrooms appear on the table less often than meat or chicken dishes – and completely in vain. The combination of these two products is quite harmonious, and true gourmets even consider it spicy. Each of these components actively complements each other and saturates the dish with its unique aroma. To cook fish with mushrooms, it is best to use a fillet, or you need to independently separate the carcass from the ridge, small bones, fins and head. Vegetables will be an excellent addition to fish with mushrooms, or you can cook a pie with these ingredients, like a chicken coop.
Recipe for fish baked in foil with mushrooms
Fish with mushrooms in foil
Ingredients:
For fish baked in foil with mushrooms, you will need 6 pieces of fish fillet (flounder or sea bass), 6 tbsp. tablespoons of butter, 3 tbsp. tablespoons finely chopped onion, 250 g, finely chopped fresh mushrooms (preferably porcini or champignons), finely chopped parsley, 3 tbsp. tablespoons of wheat flour, 2 1/2 tsp. tablespoons of salt, 1 cup of milk, freshly ground black pepper.
Preparation:
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Before you cook such a fish with mushrooms in the oven, melt 2 tablespoons of butter in a saucepan and fry the onion in it. Then add mushrooms with parsley and simmer for 5 minutes. Evaporate the remaining liquid in the pan. Add flour and 1 teaspoon of salt. In a thin stream, while stirring, pour in the milk. Stir until the milk boils. Reduce heat and simmer over low heat until thickened (about 5 minutes). Rub the fish fillet with the remaining salt and pepper. Melt the remaining butter in a frying pan and fry the fillet in it on both sides.
Cut out 6 pieces of aluminum foil measuring 25×30 cm. Put a layer of mushrooms on each piece of foil, then a piece of fish and another layer of mushrooms. Bend the corners of the foil to the middle in the form of an envelope and connect them together.
Put the fish with mushrooms in foil on a baking sheet and place in a pre-heated oven for 10 minutes. Put the envelopes on plates, separate the corners and twist them outward, opening the middle.
As you can see in the photo, fish baked with mushrooms according to this original recipe is served directly on the table in foil:
How to cook fish baked with mushrooms and vegetables in the oven
Pink salmon with zucchini with mushroom sauce
Ingredients:
- For this recipe for fish with mushrooms in the oven, you will need 250 g of pink salmon fillet, 100 g of zucchini, salt and white pepper – to taste, 20 ml of vegetable oil for frying.
- Sauce: 50 g mushrooms, 1/4 onion, 20 g butter, 50 ml cream 30-35% fat, salt and freshly ground black pepper – to taste. To serve: a slice of lemon, a few sprigs of basil.
Preparation:
To prepare fish baked with vegetables and mushrooms, you need to cut the zucchini into circles. Fry in hot vegetable oil until soft.
Then salt and pepper the fish. Fry in a frying pan greased with vegetable oil on both sides until golden brown, then bake in an oven preheated to 180 ° C for 5-7 minutes.
Next, for this recipe for fish with mushrooms, you need to prepare the sauce. Wash, dry and clean the mushrooms. Cut the mushrooms into small slices, finely chop the peeled onion. Fry everything together in butter for 5-7 minutes. Pour in the cream and bring to a boil. Salt and pepper, simmer over low heat for 2-3 minutes.
Put the pink salmon fillet on the mushroom sauce, next to it are circles of zucchini. When serving fish cooked according to this recipe, baked with mushrooms, you need to decorate with a slice of lemon and basil leaves.
River trout with champignons and spicy oil
Ingredients:
- Before cooking fish with mushrooms, you need to prepare one river trout, 80 g butter, 4 large mushrooms, 2 cloves of garlic, 3 sprigs of dill, juice of 1/2 lemon, salt, freshly ground black pepper and cumin – to taste.
- To apply: lettuce mix.
Preparation:
Make a longitudinal incision in the fish along the abdomen from head to tail. Cut the spinal bone with scissors at the point of attachment to the body of the head and tail. Get the ridge with costal bones. Salt and pepper the fish, sprinkle with lemon juice.
Pass the peeled garlic through a press, finely chop the dill. Add to softened butter along with cumin, mix thoroughly.
Wash, dry and clean the mushrooms, cut into slices.
Stuff trout with mushrooms and herb butter. Bake in an oven preheated to 160 ° C for 10-12 minutes.
Pay attention to the photo – fish with mushrooms is served with lettuce:
Trout rolls with mushrooms and vegetables
Ingredients:
2 trout, 1 carrot, 1 leek (white part), 100 g fresh mushrooms, juice of 1 lemon, 100 ml cream 15% fat, 40 g breadcrumbs, salt and freshly ground black pepper – to taste, vegetable oil for frying. Optional: skewers.
Preparation:
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Clean trout from scales, remove bones, cut lengthwise into 2 parts.
Salt and pepper the fish, sprinkle with lemon juice.
Wash, dry and clean the mushrooms. Cut mushrooms into slices, leeks into rings. Grate peeled carrots on a coarse grater.
Fry mushrooms, leeks and carrots in hot vegetable oil until vegetables soften. Pour in the cream, boil a little. Add breadcrumbs, mix.
Put the filling on the fish fillet, roll up the rolls, if necessary, chop with skewers. Bake in a preheated oven at 175C for 10 minutes.
Rybnik with mushrooms
Ingredients:
7-10 dried mushrooms, 2,5 kg hake fillet, 2-3 onions, 1 carrot, 200-300 g stale wheat bread, 100 g margarine, 3 hard-boiled eggs, salt, pepper to taste.
Preparation:
Boil mushrooms, put in a colander and cool. Then cut into strips and lightly fry on margarine.
Finely chop the onion and carrot, fry and combine with mushrooms. Add two chopped eggs to the cooled mass.
Pass the hake fillet twice through a meat grinder, combine with a bun soaked in mushroom broth, chopped egg, salt and pepper.
To mix everything. Put half of the fish mass on a baking sheet greased with margarine or butter, put the mushroom filling on it and cover with a second layer of fish mass.
Bake the mixture in a preheated oven. Serve the finished dish with mushroom sauce.
This dish is usually prepared on holidays when there are guests in the house. Therefore, the recipe is given based on 10-12 people. If desired, fish can be replaced with meat, potatoes or other vegetables.
The number of layers can also be different, but the mushrooms are always inside.
Here you can see photos for the recipes for fish with mushrooms proposed above:
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Recipes for fish baked with mushrooms and cheese in the oven
Fish and mushroom casserole
Ingredients:
To cook fish with mushrooms and cheese according to this recipe, take 500 g of fish fillet, 1 kg of chanterelles or other small mushrooms, 3 tomatoes, 1 onion, butter, sour cream, pepper, lemon, parsley, cheese, salt.
Preparation:
To cook fish baked with mushrooms and cheese, rub the fillet with lemon, salt and put in a heat-resistant form greased with oil. Fry the cleaned mushrooms with a small amount of onion for 1 minute in oil and pepper.
Put sliced tomatoes, mushrooms and finely chopped parsley, cheese slices on the fillet, add water and sour cream.
Stew the casserole in the oven at a temperature of 200 ° C, sprinkle with grated cheese before serving.
Pollack with mushrooms, brie cheese and eggplant
Ingredients:
- 800 g saithe fillet, 200 g brie cheese, 100 g breadcrumbs, 1 egg, juice of 1 lemon, salt and freshly ground black pepper to taste, olive oil for 4 frying.
- Vegetable pillow: 2 eggplants, 200 g mushrooms, 2 stalks of leek (white part), olive oil for frying.
- Salsa: 2 tomatoes, 1 hot chili pepper, a bunch of parsley, olive oil, salt and freshly ground black pepper to taste.
Preparation:
Cut the fish into portions, make a pocket in each. Salt, pepper, sprinkle with lemon juice, fill with cheese slices, dip in an egg, then in breadcrumbs. Fry in olive oil until golden brown. Bake fish with mushrooms and cheese in the oven at 175 ° C for about 5 minutes.
Cut the eggplant into circles, sprinkle with olive oil, simmer at 200 ° C for about 10 minutes. Wash, dry and clean the mushrooms, cut into slices, fry with leek rings in olive oil for 5 minutes. Prepare salsa: remove stems and seeds from tomatoes and chili peppers, cut into cubes, combine, add chopped parsley, olive oil, salt and freshly ground black pepper, mix.
Put eggplants on a plate, alternating with mushrooms and onions, on top – pieces of fish. Pour cooked salsa over fish under cheese and mushrooms.
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Fish fillet baked with mushrooms in sour cream sauce
Fish a la Parisian
Ingredients:
To prepare a fish fillet baked with mushrooms, you will need 6 pieces of halibut or flounder fillet, 75-100 g each, 2 1/2 teaspoons of salt, 1/2 teaspoons of freshly ground black pepper, 4 tbsp. tablespoons butter, 2 tbsp. tablespoons finely chopped onion, 250 g finely chopped fresh mushrooms (preferably porcini or champignons), 2 tbsp. spoons of wheat flour, 1 cup sour cream, 3 tbsp. tablespoons finely chopped parsley.
Preparation:
Grate the fish fillet with 2 teaspoons of salt and 1/4 teaspoon of pepper. Put into moulds. Melt the butter in a frying pan and fry the onion and mushrooms in it for 5 minutes. Without removing from the heat, add the flour, the rest of the salt and pepper and pour in the sour cream in a thin stream. Stir until thickened. Pour the mixture into molds and put them in a preheated oven for 30 minutes. Before serving, separate the fish from the walls of the mold with a knife and carefully place it on a plate. Top the fish in sour cream sauce with mushrooms and sprinkle with parsley.
Fish stuffed with mushrooms
Ingredients:
600 g halibut, flounder or perch fillets, 250 g fresh mushrooms (8 pieces), 3 tsp salt, 1 tsp black pepper, 110 g butter, 3 onions, 2 fresh tomatoes, 3 tbsp. tablespoons flour, 2 eggs, 1 cup breadcrumbs, 1 cup dry vermouth, 1 cup sour cream, parsley.
Preparation:
Grate the fish fillet with a mixture of 2 teaspoons of salt and 1/2 teaspoon of pepper. 3 art. Melt tablespoons of butter in a frying pan and fry onion and mushrooms in it for 5 minutes. Put tomatoes, parsley, remaining salt and pepper and cook over low heat for 10 minutes. Spread the mixture on the fish fillets and roll them into tubes.
To secure, tie the tubes with a thread or chop with a match without sulfur. Beat the eggs and dip the tubes in them, and then roll them in breadcrumbs. Melt the rest of the butter in a frying pan and fry the tubes in it from all sides until the fish is soft when chopped. Put the fish on a heated baking sheet. Bake in the oven for 5-10 minutes.
Pour the flour into the remaining butter in the pan and fry it. Add vermouth and stir until it boils. Cook over medium heat for 5 minutes. Pour in sour cream. Heat up without letting it boil. Pour the fish fillet baked in the oven with mushrooms with this sauce or serve it separately.
What else to cook from fish and mushrooms
And in conclusion, find out what else you can cook from fish and mushrooms to diversify your table.
Tomatoes stuffed with cod and mushrooms
Ingredients:
8 whole fresh tomatoes, 500 g cod fillet, 150 g fresh mushrooms (preferably porcini or button mushrooms), 1 fresh cucumber, 2 hard-boiled eggs, 1 lemon, 1/2 cup mayonnaise, salt and freshly ground black pepper to taste.
Preparation:
Boil cod, cool and cut into small cubes. Cut the cucumber and pre-boiled mushrooms into the same cubes. Finely chop the eggs. Cut off the tops of the tomatoes and remove the core. Finely chop the core of tomatoes without seeds and juice and mix with cod, mushrooms, cucumber and eggs; Add salt and pepper to taste. Squeeze a little lemon juice into each tomato, stuff it with the resulting mass, pour mayonnaise. Leave for 4-6 hours so that the mushrooms are saturated with lemon juice. Serve cold.
Stewed mackerel in champignon sauce
Ingredients:
To prepare stewed fish with mushrooms, you will need 2 mackerels, 1 tbsp. a spoonful of flour, 1-2 tbsp. tablespoons of butter or margarine and grated cheese, 1 liqueur glass of white wine, 1-2 tbsp. spoons of cream, salt, pepper, lemon juice, 1 egg yolk, 150 g of mushrooms.
Preparation:
Clean the fish, salt, sprinkle with lemon juice, fry in oil on both sides, put in a preheated dish and put in a warm place.
Add flour, grated cheese and a little water to the remaining oil from frying. Season the prepared gravy with salt, pepper and lemon juice, add the yolk and white wine, mix everything well. Pour the seasoned sauce over the fish and stew the mushrooms in oil.