4 fillets of cod (or fish)
1 basket of shimeji mushrooms (available at supermarkets and open-air markets)
4 medium-sized potatoes
2 soup spoons of butter
1/2 cup of sugar
1 cup of apple cider
1 cup of heavy cream
Salt, black pepper, and fresh dill to taste
4 fillets of cod (or fish)
1 basket of shimeji mushrooms (available at supermarkets and open-air markets)
4 medium-sized potatoes
2 soup spoons of butter
1/2 cup of sugar
1 cup of apple cider
1 cup of heavy cream
Salt, black pepper, and fresh dill to taste
Season the fish with salt and pepper
Clean the mushrooms and arrange them on top of the cod fillets, roll them up like a roulade, and secure with toothpicks. Reserve
Peel the potatoes and chop off their skins
Combine apple cider and place it at the bottom of a small baking dish
Arrange the rolled-up cod fillets in a row, one beside the other, and spread 1 soup spoon of butter over them
Place it in a low-temperature oven for 20 minutes
While that's cooking, sauté the chopped potatoes with butter and sugar until they're soft and set aside
Remove the fish from the oven, reserve the fillets, and pour off the liquid that formed during cooking into a pan
Add heavy cream and bring to low heat
Cook until it reduces by half, then season with salt, pepper, and dill
Serve the fish accompanied by cooked potatoes and drizzle with the sauce
