supplyParker fillet

Pike meat (Latin Esoxlucius) is a dietary product due to its low fat content, 2-3%. Therefore, Parker products are indispensable in low calorie nutrition.

seline; color:#002C72; text-indent:0px; background-color:#FFFFFF;" > How to Cook

seline; color:#444444; text-indent:0px; background-color:#FFFFFF;" > We need: Parker rounded corner - 500-700 grams; Potatoes - 2 pieces; Onion - 1-2 pieces; Choux pastry - 500g (Choux yeast dough preparation); Butter - 50-70g; Eggs - 1 piece; Salt - 1 TSP (to taste); Black ground pepper - 2-3 pinches; Fish Spice - 2-3 pinches (any dried spice or cilantro and parsley)

seline; color:#444444; text-indent:0px; background-color:#FFFFFF;" > Clean and cut the pike. Separate the rounded corners. Select the bones. Finely cut round corners. Roll into rectangles on a piece of paper (this will make it easier to transfer the pie to the baking sheet) for puff pastry. The thickness of the finished plate should be about 1 cm. Clean the bulb and cut it as you please - you can chop it, you can half ring it. The peeled raw potatoes are touched with thin plates. Put the potato in the center of our test layer. Put the Onions on the potatoes. The top layer of our pie is Parker fillet. Spread evenly, salt, pepper and sprinkle with spices or green dil. On top is sliced butter. Now let's start forming a pie. Cut the test layer on both sides with diagonal lines 3 cm wide. Put the pigtailed sliver in the middle. Lubricate the cake with egg yolk and place in the oven for 45-50 minutes. Bake at 180o.