Dishes from fish with mushrooms appear on the table less often than meat dishes or chicken – and in vain. Combination of these two products is quite harmonious, and true gourmets even consider it naughty. Each of these components actively complements each other. friend and saturates the dish with its unique aroma. For cooking fish with mushrooms is best to use fillets or you need to separate the carcass from the ridge, small bones, fins and heads. A great addition to fish with mushrooms will be vegetables, and you can make a pie with these ingredients, like kurnika.
Recipe for fish baked in foil with mushrooms
Fish with mushrooms in foil
For fish baked in foil with mushrooms, 6 pieces are required fish fillet (flounder or sea bass), 6 tbsp. tablespoons of cream oil, 3 tbsp. tablespoons finely chopped onions, 250 g, finely chopped fresh mushrooms (preferably ceps or champignons), finely chopped parsley, 3 tbsp. tablespoons of wheat flour, 2 1/2 tablespoons of salt, 1 cup of milk, freshly ground black pepper.
Before cooking such fish with mushrooms in the oven, 2 tablespoons tablespoons of butter to melt in a pan and fry in it bow. Then add mushrooms with parsley and simmer for 5 minutes. Evaporate the remaining liquid in the pan. Add flour and 1 hour. a spoonful of salt. A thin stream, stirring, pour milk. Stir until milk boils. Turn down the fire and cook everything over low heat until thickened (about 5 minutes). Grate the fish fillet with the remaining salt and pepper. Melt the remaining butter in a pan and fry the fillet in it with both sides.
Cut 6 pieces of aluminum foil measuring 25 × 30 cm. Lay on each piece of foil a layer of mushrooms, then a piece of fish and again a layer mushrooms. Fold the corners of the foil to the middle in the form of an envelope and connect them among themselves.
Place the fish and mushrooms in foil on a baking sheet and place in pre-heated oven for 10 minutes. Put envelopes on the plates, disconnect the corners and twist them outward, opening the middle.
As can be seen in the photo, the fish baked with mushrooms on this original recipe, served right on the table foil:
How to cook in the oven fish baked with mushrooms and vegetables
Pink salmon with zucchini in mushroom sauce
- For this recipe, fish with mushrooms in the oven will need 250 g pink salmon fillet, 100 g zucchini, salt and white pepper – to taste, 20 ml of cooking oil for frying.
- Sauce: 50 g champignon, 1/4 onion, 20 g butter, 50 ml cream 30-35% fat, salt and freshly ground black pepper to taste. For serving: lemon slice, several branches of basil.
To cook fish baked with vegetables and mushrooms, you need cut zucchini into circles. Fry on preheated vegetable oil until soft.
Then salt and pepper the fish. Fry on greased in a frying pan from two sides to a golden crust, then bake in a preheated to 180 ° C oven for 5-7 min
Next, for this recipe, fish and mushrooms need to make a sauce. Wash, dry and peel the mushrooms. Cut mushrooms into small slices, chop finely peeled onions. Fry it all together on butter for 5-7 minutes Pour in the cream and bring to a boil. Salt and pepper, simmer for 2-3 minutes.
Put the fillet of pink salmon on mushroom sauce, next to it are circles of zucchini. When serving, fish cooked according to this recipe, baked with mushrooms, garnish with a slice of lemon and basil leaves.
Trout river with champignons and spicy oil
- Before you cook 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 1/2 lemon, salt, freshly ground black pepper and caraway seeds to taste.
- To serve: a mixture of lettuce leaves.
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 torso of the head and tail. Get a ridge with rib bones. Salt and pepper the fish, sprinkle with lemon juice.
Pass the peeled garlic through a press, finely chop the dill. Add to the softened butter along with caraway seeds, carefully mix.
Wash, dry and peel the mushrooms, cut into slices.
Stuff trout with mushrooms and spicy oil. Bake in preheated to 160 ° C in an oven for 10-12 minutes.
Pay attention to the photo – fish with mushrooms served with lettuce:
Trout roulette with mushrooms and vegetables
2 trouts, 1 carrot, 1 stalk of leek (white part), 100 g fresh champignons, juice of 1 lemon, 100 ml cream of 15% fat, 40 g breadcrumbs, salt and freshly ground black pepper – each taste, cooking oil for frying. Optional: skewers.
Strip trout from scales, remove bones, cut lengthwise into 2 parts.
Salt and pepper the fish, sprinkle with lemon juice.
Wash, dry and peel the mushrooms. Chop mushrooms plates, leeks – rings. Grate peeled carrots on coarse grater.
Sauté mushrooms, leeks and carrots on a hot vegetable oil until vegetables soften. Pour cream a little boil it. Add breadcrumbs, mix.
Put the filling on the fish fillet, roll with rolls, with need to chop with skewers. Bake preheated to 175С oven for 10 min.
Fisherman with mushrooms
7-10 dried mushrooms, 2.5 kg hake fillet, 2-3 onions, 1 carrot, 200-300 g of stale wheat bread, 100 g of margarine, 3 cooked hard boiled eggs, salt, pepper to taste.
Boil the mushrooms, put in a colander and cool. Then chop straws and lightly fry on margarine.
Finely chop onion and carrots, fry and combine with mushrooms. IN to the cooled mass add two chopped eggs.
Hake fillet twice through a meat grinder, combine with soaked in mushroom broth roll, chopped egg, salt and pepper.
To mix everything. On a baking tray greased with margarine or butter put half of the fish mass, put 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 the house will be guests. Therefore, the recipe is given for 10-12 people. By fish can be replaced with meat, potatoes or others vegetables.
The number of layers may also be different, but mushrooms always are inside.
Here you can see photos of fish recipes with mushrooms proposed above:
Oven recipes for fish baked with mushrooms and cheese in the oven
Fish and mushroom casserole
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.
To cook fish baked with mushrooms and cheese, you need fillets grate with lemon, salt and put in oiled heat resistant form. Peeled mushrooms with a little onion fry for 1 min in oil and pepper.
On the fillet, put in layers sliced tomatoes, mushrooms and finely chopped parsley, sliced cheese, add water and sour cream.
Stew the casserole in the oven at 200 ° C, before serving sprinkle with grated cheese on the table.
Pollock with mushrooms, brie cheese and eggplant
- 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 champignons, 2 stalks of leeks (white part), olive oil for frying.
- Salsa: 2 tomatoes, 1 hot chili pepper, bunch parsley, olive oil, salt and freshly ground black pepper – all to taste.
Cut the fish into portions, make in each pocket. Salt, pepper, sprinkle with lemon juice, fill in slices cheese, dip in an egg, then in breadcrumbs. Fry in olive oil until golden brown. Bake fish with mushrooms and cheese in the oven when 175 ° C for about 5 minutes.
Cut eggplant into circles, drizzle with olive oil, simmer at 200 ° C for about 10 minutes Wash, dry and peel the mushrooms, cut into slices, fry with rings of leek on olive oil 5 min. Prepare salsa: remove from tomatoes and chili peppers stalks and seeds, cut into cubes, combine, add chopped parsley, olive oil, salt and freshly ground black pepper, mix.
Put eggplant on a plate, alternating with mushrooms and onions, on top – pieces of fish. Pour the fish under the cheese cooked mushrooms salsa.
Baked fish fillet with mushrooms in sour cream sauce
To prepare the fish fillet baked with mushrooms, you will need 6 slices of halibut fillet or flounder 75-100 g, 2 1/2 teaspoons salt, 1/2 tsp freshly ground black pepper, 4 tbsp. spoons butter, 2 tbsp. tablespoons finely chopped onions, 250 g finely chopped fresh mushrooms (preferably ceps or champignons), 2 Art. tablespoons of wheat flour, 1 cup sour cream, 3 tbsp. finely spoons chopped parsley.
Grate fish fillet with 2 teaspoons of salt and 1/4 teaspoon of pepper. Lay down in molds. Melt the butter in a pan and fry in it onions and mushrooms for 5 minutes. Without removing from the heat, add flour, the rest salt and pepper and pour sour cream in a thin stream. Stir until thickened. Pour mixture into molds and put them in a pre-heated oven for 30 minutes. Before serving with a knife, separate the fish from the walls of the mold and carefully put on a plate. Topped fish in sour cream sauce with sprinkle with mushrooms parsley.
Mushroom Stuffed Fish
600 g fillet of halibut, flounder or perch, 250 g of fresh mushrooms (8 pieces), 3 teaspoons of salt, 1 teaspoon of black pepper, 110 g butter, 3 onions, 2 fresh tomatoes, 3 tbsp. tablespoons of flour 2 eggs, 1 cup breadcrumbs, 1 cup dry vermouth, 1 a glass of sour cream, parsley.
With a mixture of 2 teaspoons of salt and 1/2 teaspoon of pepper, grate the fillet fishes. 3 tbsp. melt tablespoons of butter in a pan and fry in it for 5 minutes onions and mushrooms. Put tomatoes, greens parsley, the remaining salt and pepper and cook over low heat for 10 minutes. Spread the pieces of fish fillet with the mixture and roll them into tubules.
To fix, tie the tubes with thread or chop them with a match without sulfur. Beat eggs and dip tubes in them, and then roll them in breadcrumbs. Melt the remaining butter in a pan and fry the tubes in it from all sides until the fish will be soft. Put the fish on a heated baking sheet. Bake in oven for 5-10 minutes.
Pour the flour into the remaining butter in the pan and fry her. Add vermouth and stir until it boils. Cook over medium heat 5 min. Pour in sour cream. Warm up, not allowing to boil. Pour the fish fillet baked in the oven with mushrooms, this sauce or file it separately.
What else to cook with fish and mushrooms
And finally, find out what else you can cook from fish and mushrooms to diversify your table.
Tomatoes stuffed with cod with mushrooms
8 whole fresh tomatoes, 500 g cod fillet, 150 g fresh mushrooms (better than white or champignons), 1 fresh cucumber, 2 hard boiled eggs, 1 lemon, 1/2 cup mayonnaise, salt and freshly ground black pepper to taste.
Boil cod, cool and cut into small cubes. Same cut the cucumber and pre-boiled mushrooms into cubes. Finely chop eggs. In tomatoes, cut off the tops and remove the core. Finely chop and mix 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 the resulting mass, pour mayonnaise. Soak 4-6 hours to mushrooms soaked in lemon juice. Serve cold.
Braised Mackerel in Champignon Sauce
To cook stewed fish with mushrooms, you need 2 mackerels, 1 tbsp. flour spoon, 1-2 tbsp. tablespoons butter or margarine and grated cheese, 1 liqueur glass of white wine, 1-2 tbsp. tablespoons of cream salt, pepper, lemon juice, 1 egg yolk, 150 g of champignons.
Peel fish, salt, drizzle with lemon juice, fry in oil on both sides, put in preheated dishes and put in a warm place.
Add flour, grated cheese and some water. Season the cooked gravy with salt, pepper and lemon juice, add the yolk and white wine, mix well. Pour fish in seasoned sauce and stew in oil mushrooms.