To prepare a delicious beet salad, we start by washing the red beet well. It can be cooked either by boiling or baking, depending on your preferences. If you choose to bake it, wrap the beet in aluminum foil and bake it at 200 degrees Celsius for about 45-60 minutes until it becomes tender. Once cooled, peel the beet and cut it into cubes. In a large bowl, combine the beet cubes with finely chopped onion and minced parsley. These ingredients add a touch of freshness and color to the salad, making it not only tasty but also visually appealing.
Add the cottage cheese, which will provide a creamy texture and pleasant taste. Season the mixture with salt and pepper to taste, and gently mix, being careful not to crumble the cheese too much. Olive oil is an essential ingredient, so add a few tablespoons and gently shake the bowl to blend the flavors. Cover the salad with plastic wrap and refrigerate for at least an hour to allow the flavors to develop and intensify.
On the other hand, we prepare the fish. In another bowl, mix the yogurt with half of the chopped parsley, freshly chopped basil, and crushed garlic. This sauce will add a special flavor to the fish. Let the sauce chill in the refrigerator for about 30 minutes to blend the flavors. Meanwhile, wash the fish fillets and dry them with a paper towel. Season them with salt and pepper on both sides to taste. Heat the oil in a pan and fry the fish fillets over medium heat, about one minute on each side, until they are lightly browned.
In a buttered baking dish, place the fried fillets side by side. In a bowl, combine the eggs with sour cream, grated cheese, diced red pepper, and the yogurt mixture. Season with salt and pepper, then pour this mixture over the fish fillets, ensuring they are completely covered. Preheat the oven to 180 degrees Celsius and bake for about 30 minutes. About 10-15 minutes before it's done, sprinkle grated cheese and the remaining chopped parsley on top for an appetizing appearance. Continue baking until the fish is fully cooked and has a nicely browned crust on top. Serve this delicious combination alongside the beet salad for a nutritious and colorful lunch or dinner.
Add the cottage cheese, which will provide a creamy texture and pleasant taste. Season the mixture with salt and pepper to taste, and gently mix, being careful not to crumble the cheese too much. Olive oil is an essential ingredient, so add a few tablespoons and gently shake the bowl to blend the flavors. Cover the salad with plastic wrap and refrigerate for at least an hour to allow the flavors to develop and intensify.
On the other hand, we prepare the fish. In another bowl, mix the yogurt with half of the chopped parsley, freshly chopped basil, and crushed garlic. This sauce will add a special flavor to the fish. Let the sauce chill in the refrigerator for about 30 minutes to blend the flavors. Meanwhile, wash the fish fillets and dry them with a paper towel. Season them with salt and pepper on both sides to taste. Heat the oil in a pan and fry the fish fillets over medium heat, about one minute on each side, until they are lightly browned.
In a buttered baking dish, place the fried fillets side by side. In a bowl, combine the eggs with sour cream, grated cheese, diced red pepper, and the yogurt mixture. Season with salt and pepper, then pour this mixture over the fish fillets, ensuring they are completely covered. Preheat the oven to 180 degrees Celsius and bake for about 30 minutes. About 10-15 minutes before it's done, sprinkle grated cheese and the remaining chopped parsley on top for an appetizing appearance. Continue baking until the fish is fully cooked and has a nicely browned crust on top. Serve this delicious combination alongside the beet salad for a nutritious and colorful lunch or dinner.
Ingredients
For fish: -500 g white fish fillet -500 ml yogurt or sour milk -1 red bell pepper, diced -100 ml heavy cream -grated cheese, to taste, for the sauce -2 eggs -1 bunch of fresh basil, finely chopped or 1 tablespoon dried basil -1 bunch of fresh parsley, finely chopped -3-4 cloves of garlic, crushed -grated cheese -butter -olive oil -salt -pepper For beet salad: -2-3 pieces of red beet, roasted or boiled and chopped -100 g fresh cow cheese -1-3 tablespoons of olive oil, to taste and preference -1-2 bunches of green onions, sliced finely -1 bunch of fresh parsley, finely chopped -salt -pepper, freshly ground