Pike perch under a caviar coat

Method

1. 01

   Cut the pike carcass. Remove the insides, clean and wash the inner cavity, lay eggs. Cut off the fins and head. Cut the fish in thick portion pieces 4-5 centimeters thick.

2. 02

   Potatoes clean and cut into thin bars. Stake perch put on foil and fix potatoes in it. It's like the picture below.

3. 03

   Fish and potatoes salt and pepper to taste.

4. 04

   Around the fish to form foil sideboards, as in the photo.

5. 05

   Grind the green onions and garlic.

6. 06

   In the bowl lay out caviar, 4-5 tablespoons of sour cream, garlic and onions. Spoil it all with salt and black pepper, mix it.

7. 07

   Cooked caviar sauce lay on top of the fish in foil molds, the molds themselves shift to the bowl. The oven is heated to 200 degrees and bake the perch under sour cream sauce for about half an hour.

8. 08

   The finished dish can be served as a main course, like a snack or with a side dish for lunch.