Baked herring fillets with a side of potatoes
Ingredients: For 4 servings: 4 fillets of fish (in my case herring), a few mushrooms ... raw, obviously cleaned, mayonnaise (half of what you get from 1 egg and 200 ml of oil, salt, lemon, mustard), salt, breadcrumbs. For garnish: potatoes, dill seeds.
Fish with mayonnaise and mushrooms, a simple yet flavorful recipe that will transform any meal into a feast. We start by preparing the mayonnaise, an essential element of the dish. I prefer to make it in a jar so I can save the rest for other uses. Make sure the mayonnaise is well mixed to achieve a creamy texture and rich taste.
Once the mayonnaise is ready, we turn our attention to the mushrooms. We carefully clean the mushrooms, removing any impurities, then slice them thinly so they cook evenly. In a baking dish, we add a tablespoon of the prepared mayonnaise. This will prevent the fish from drying out during baking, providing a moist and tasty base.
At the bottom of the dish, we place the sliced mushrooms, creating an even layer around the edges. It is important not to put mushrooms under the fish, as they will release water during baking and cause the fish to boil instead of browning nicely. This is a valuable lesson I learned from my Swedish mother-in-law, an expert in preparing fish.
We place the fish in the center of the dish, making sure it is well centered. On top, we apply a thin layer of breadcrumbs. This idea is mine, and I thought it would help absorb the fat, thus providing a more pleasant texture. After the breadcrumbs, we add a generous layer of mayonnaise, about 1.5 cm thick, which will perfectly cover the fish. On top of the mayonnaise, we sprinkle a little more breadcrumbs, creating a delicious crust.
For a nice appearance, we garnish the dish with a few mushroom quarters. This detail not only enhances the presentation but also adds a touch of freshness. We cover the dish with aluminum foil and place it in the preheated oven at maximum temperature. After a few minutes, we reduce the temperature to medium to allow the fish to cook evenly.
We leave the dish covered for about 5 minutes, then remove the foil and continue baking for another 15 minutes. The cooking time may vary depending on the type of fish, quantity, and thickness of the fillet. It is essential to check the fish to ensure it is perfectly cooked.
I would like to suggest a delicious side of potatoes. We peel the potatoes and cut them into suitable pieces, then boil them in salted water with dill seeds. The latter will add a wonderful aroma, enriching the taste of the fish meat. Once the potatoes are boiled and flavored, we can serve them alongside the delicious fish, creating a complete and tasty dish. Enjoy your meal!
