The cream room is served warm, with mamaliguta beside.
1 kg of salt
100 g flour
350 g cream
70 g butter
100 grams parmesan
Method of preparation
Clean the room and wash it in cold water, then let it slip on some paper towels.
Roll the pieces of salt through the flour mixed with salt, then put everything to fry in hot oil. Take the fish out and keep it in a warm place.
Separately, the cream is boiled with butter, grated parmesan, a little flour, egg yolks, dill and salt. Boil until a well-sauced sauce is formed. Allow to boil well then remove from heat.
Place the fish in a heat-resistant pan, pour the sauce over it, then bake for about 15 minutes.
The type of kitchen