Ingredients:
1 kg of pike perch,
1/5 leek stalk,
1 parsley root,
1/3 celery root,
4-5 tablespoons of wine,
1 glass of broth,
2 tablespoons of vegetable oil,
4 tablespoons of mujdey sauce,
salt,
ground black pepper,
bay leaf,
citric acid or lemon juice.
Preparation:
Cut the processed fish carcass into pieces, add salt, sprinkle with lemon juice or diluted citric acid, vegetable oil, and leave for 15-20 minutes.
Place the processed and cut into strips leeks, celery roots and parsley in a cauldron, pour in the broth, and boil for 10-15 minutes.
Place pieces of fish on top of the vegetables, pour in dry white wine, sprinkle with salt, pepper, and add bay leaf.
Cover and simmer for 15 minutes over low heat until tender. You can cook flounder, carp, and other fish in the same way.
Serve the fish with boiled potatoes or mamalyga and fresh tomatoes. Serve the muzhdey sauce separately.
