Cutlets from sturgeon mushroom sauce

1 kg fish

150 g butter
what kind of oil to choose? we'll show

100 g flour

40 g dried porcini mushrooms

2 Cup deep-frying

1,5 Cup bread crumbs

1 1/4 Cup cream

1/2 Cup fish broth

2 eggs

Chop the washed fish slices the same size for about a finger thick, put the next one in a deep pan, pour half a Cup of broth, cover, over low heat cook until tender and allow to cool.

Mushrooms, pour a small amount of water, boil until tender, cut into small pieces, put 1 tsp. of oil.

Flour with butter RUB, pour hot fish broth, add the mushrooms and cream; cook, stirring constantly, until the sauce thickens to the consistency of mashed potatoes, salt and season to taste with lemon juice.

Grease cooked fish cakes sauce thick, put them in the cold to freeze the sauce.

Breaded cutlets in the sauce in the crumb of white bread and fry in boiling oil until Browning.

Serve cutlets from sturgeon mushroom sauce with green peas.