Fish, shrimp, mushroom and green pea sauce

White fish fillets are cooked with green peas, shrimps and mushrooms in a creamy sauce and then baked under bread crumbs.

Ingredients

• Fillet of white fish such as halibut, perch, sole (cut into pieces) - 450 g
• Boiled shrimps (peeled) - 170 g
• Frozen green peas - 1.25 cups
• Champignon mushrooms (sliced) - 3 cups
• Olive oil - 1 tbsp. l.
• Shallots (finely chopped) - 2 pcs.
• Dry white wine or fish broth - 2/3 cup
• Bay leaf - 1 pc.
• Sour cream - 1/2 cup
• Butter (melted) - 3 tbsp. l.
• Fresh white bread crumbs - 3 cups
• Salt to taste
• Ground black pepper - to taste
• Fresh parsley (chopped) for serving

Directions

1. Switch on the oven with grill function to preheat to medium temperature. Heat the olive oil in a saucepan or small saucepan with a heat-resistant handle, pour the shallots into a saucepan, cook, stirring for about 2-3 minutes, until soft. Add wine, bay leaves and mushrooms to a saucepan, cook, stirring occasionally, for about 2 minutes.
2. Add sour cream and fish pieces to a saucepan, season with salt and pepper to taste. Bring the mixture to a boil, cover the saucepan and cook the fish over low heat for about 5-6 minutes.
3. Remove the bay leaf from the sauce, add the shrimp and green peas to the saucepan, bring to a boil and remove from the stove.
4. In another saucepan, heat the butter, pour the bread crumbs into it, stir and remove the saucepan from the stove. Sprinkle the fish sauce with crumbs.
5. Place the saucepan and fish sauce under the grill and cook until golden brown, about 3-4 minutes.
6. Serve fish sauce in plated bowls, sprinkle with parsley.