Perch after tumiańsku chanterelle sauce and cream, served with boiled vegetables

Fillets of perch wash and sprinkle with salt to taste. Fry in skillet about 2 minutes on each side until slightly browned.
Taps previously Boil in salted water with bay leaf and allspice. In a pan fry the chopped onion, add mushrooms and smarzyć for 5 minutes. Then add the cream, chopped dill and cook to sauce thickened, season to taste (salt, pepper). Boil vegetables steamed.
Ready to teach a fish on a plate and pour over the sauce, then arrange vegetables.
Ingredients:
150g fillet of perch
a handful of cock
300 g cream soups and sauces
pepper
salt
a touch of fennel
Mix vegetables (cauliflower, broccoli, carrots)