Zander in red gravy with green beans and garnish

two small perch

Ten small onion bulbs

glass one white beans

five tablespoons of tomato paste (necessarily sweet)

ground red pepper

ground black pepper

sweet pepper (5 pieces, no more

one large tomato

bunch of dill

bunch of parsley

bundle of cilantro

average Chinese cabbage

one lemon

half a teaspoon of vinegar

a little green onion

Salt to taste.

Yes, the list is long, but the amount of food too big already out. And then, almost all of these products usually have, or at home, or is on sale in a conventional kiosk or vegetable market, moreover, the ingredients are quite inexpensive.

Let's start with the beans. It needs to go, wash and soak overnight. Get up the next morning and the first thing we will send beans boil, add some salt water.

Take in the hands of pike-perch, it must be fresh, not spend the night in the freezer or fridge, bought in the morning (this is ideal). Of course, not everyone can afford such a luxury: in the morning got up, jumped to the market, bought, returned home and began kuhovarit.

If the fish has been acquired in the evening, the day before cooking, then it should be very good wash, peel, cut off the fins and tail (the latter I was not cut, because really love it fried). After that gut and again very good wash. Then you need to cut off the head (on its ear or cat) and divide the carcass into pieces for frying. In a separate bowl poured salt and seasoning for fish. Each piece of walleye hand (!) Smeared or sprinkled with salt and seasoning on both sides (do not dip the pieces in salt, then you can not eat them) and put into the dishes that closes tightly. Or your refrigerator for different products will turn into a refrigerator just for the fish. Well, this morning the pieces are extracted and used for its intended purpose, ie for the preparation of our dishes.

If you were able to buy fish in the morning, then it should be treated exactly the same way, just do not fit into the refrigerator and prepare for roasting in a separate bowl.

We fry the fish on refined sunflower oil without flour and without breadcrumbs. Obtain a fish and nothing more, no frills. However, if you are not a happy owner of a Teflon-coated pans, you may still have to use a small amount of flour for obvalivaniya walleye. Flip the pieces necessary only when the bottom was formed fairly dense crust, then the fish will not fall apart.

Another detail: it is desirable that the pieces during cooking do not touch in order to avoid sticking and damage the skins appearance dishes. By the way, I did not say that I use is small pike - a small fish can be cut into pieces more accurate than most. Not everyone wants to have a huge chunk of the entire plate, and prefer small and elegant slice. So for a holiday will certainly buy fish in small sizes.

Take a pan, pour on it a little sunflower oil, it immediately put the whole tomato paste, spices and salt it. Add half a cup of boiling water, stir, and only then set on fire.

My tomato, remove the ass and cut into thin slices, which also send in a frying pan. Once everything comes to a boil, diminish the fire and cover with a lid, let steamed.

Investigated with the onions. It needs to be cleaned, washed and cut into rings (using small onion, cut into rings large, complex). In a separate frying pan with butter fry the onions until lightly golden brown, it should not be brown, the more black. Once you have decided that enough bow color, immediately, without delay and not leaving it in boiling oil (it can overcook and without fire), slide it into the pan with the sauce wistful, while the oil from the onions do not merge into the gravy, except that if very little. Sauce with onions and cover the pan again parte until until izoydet from saliva coming from the pan smell (just kidding). Under the hood hold for about 10 minutes after the addition of onions. Then it is necessary to remove and simmered evaporate excess liquid from the sauce. Ready sauce greasy and not shed!

Chinese cabbage, greens and lemon mine. Half of the last squeezing juice. Cabbage and greens chop as finely as possible, prisalivaem slightly and pour the lemon juice and vinegar, and then thoroughly mixed. The remaining half a lemon cut into rings for decoration.

The great beautiful dish lay at the center of our green garnish. Pour around the usual boiled beans and put the pieces of her walleye. If the fish has been with caviar, caviar is better not to use the main course, but just to fry and eat separately. On top of each piece of pike-perch put one tablespoon of tomato sauce, always with a bow! If the gravy is, you can put it in the gaps between the pieces, just for beans, will also be very tasty. At the end of the side somewhere, create small decoration of lemon rings and sprinkle lightly dish stockpiled pinch chopped dill.

My personal observation is the first thing disappears tomato sauce, and after a festive meal its tracks is not observed even at the uneaten pieces of fish (if guests were few, or the amount of food was great). It is very tasty, extra spoon tomato with onion! By the way, I was advised to make gravy twice - does not help, forks always extend themselves for an extra portion. Although I would say that the most delicious - a fish. You can assume that the bean remains the most - anything like it! Beans, especially those in which the gravy was also disappear in a matter of minutes. Usually the dish is destroyed immediately and completely, without a trace. A secret: her husband and licking dish after eating. Here we go.

Bon Appetite!