Julienne with Pikeperch
Pikeperch provides complete protein and iodine, mushrooms add potassium and a bit of fiber, while sour cream and cheese make the dish hearty without excess carbohydrates. It turns out to be a hot fish appetizer that is satisfying and fits well into a keto diet.
Julienne with pikeperch is tender, hearty, and convenient for a small hot dish or appetizer. The fish remains juicy under the mushroom base and cheese, and the taste is soft and rich without flour and excess carbohydrates.
Chop the mushrooms (100 g) into small cubes and dry them in a dry skillet for 2-3 minutes. Add grape seed oil (20 g) and table salt (3 g), then fry for another 3-4 minutes until the mushrooms reduce in volume.
Add chopped onion (100 g) and cook until transparent. Stir in sour cream 30% (50 g) and dill (5 g), heat the base for 2 minutes, and remove from heat.
Divide the mushroom mixture into two small cocottes or portion forms.
Cut the pikeperch (100 g) into medium cubes and lightly salt. Grate the hard cheese (20 g) on a coarse grater.
Place the pikeperch on top of the mushroom base, then sprinkle with grated cheese.
Bake the julienne in the oven at 180 °C for 10-12 minutes until the cheese melts and slightly browns. Serve hot.
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