In the traditions of modern culinary art - to combine various types of protein products in dishes. So fish and mushrooms combine well in various recipes, especially if vegetables and spices are added. It can be stewed, baked in the oven, cooked. As for the recommendations on the purchase of products: fish should be selected without small bones (sea fillet is well suited for these purposes), mushrooms are most accessible - champignons or oyster mushrooms, but you can treat yourself with forest: white, butter. The main thing is that everything should be fresh, preferably not frozen!
Fish with mushrooms in tomato
Ingredients: half a kilogram of sea fish fillet , 200 grams of mushrooms (champignons), 200 grams of tomato sauce, a couple of onions, a spoonful of vegetable oil, spices, one lemon.
Cut the fish fillet into slices and add in its own juice with the addition of vegetable oil. Separately, boil diced champignons until half cooked. Passing the onion to a golden hue. Put fish pieces in a small saucepan, sprinkle with onion, pour tomato sauce, sprinkle with spices, salt and simmer for another ten minutes. Before serving, decorate with lemon slices and herbs. Such a dish can be eaten both hot and cold.
DIY sauce
By the way, the sauce can be used store-bought, or you can make it yourself. To do this, fry a couple of tablespoons of flour in butter, add spices and onions, dilute slightly with fish broth, add pure tomato paste. Stew on low heat for 20 minutes. Before cooking, you can add a little sugar, lemon juice. Fish with mushrooms in tomato sauce is ready! You can serve it with mashed potatoes, for example, or with rice, as a full-fledged second course.
Fish with mushrooms in foil
To prepare this dish, you will need small pieces of food foil (about 25x25 centimeters in size). In the center of the square, smeared with oil, put a small piece of fish fillet (preferably without bones). On top we put pre-cooked slices of champignons, several slices of tomatoes and lightly fried onions. Sprinkle with salt and grated cheese. This dish is portioned: one serving - one piece of foil. Wrap the foil so that the ingredients are stewed in their own juice. We lay on a baking sheet preheated to 180 degrees oven wrapped in foil portions. Cook for about half an hour over medium heat. In order to get a dish covered with a golden brown, it is necessary to open the foil from above shortly before the end of cooking (you can simply cut it with a sharp knife) by making wide holes. If the stove has a “grill” mode, then you can turn it on for about ten minutes. Then a golden crust forms on top of each serving, spicing up the “fish and mushroom” dish. Recipe for serving: ready-made servings should be served on plates right in the foil, garnished with greens and lemon slices.
Closed cake
We use ready-made puff or puff-yeast sheet dough to prepare the “fish and mushroom pie” dish. Defrost the product and roll the sheets, lightly sprinkling them with flour. On a greased baking sheet we spread the sheet of dough, pour the prepared filling into the middle, cover with another sheet of dough on top. We fasten the edges of the dough. Bake in the oven over medium heat for 30-40 minutes until cooked (check with a match). You can smear the cake with a beaten egg on top - you get a spicy crust.
Pie filling
Boil the eggs and chop into cubes. Boil mushrooms and chop into cubes, fry in oil. Mix with eggs. Pass the fish fillet through a meat grinder and add spices. Lay out the mixture on the dough in layers: first - fish, then - mushroom. Cover on top with another sheet and - into the oven!