2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Although most Russian households emphasize fried fish, there are many people who prefer stewed fish. It is important to know that in this method of heat treatment the fish is pre-flooded with boiling water so that its nutritional and taste qualities can be better preserved.
The Russians also prefer to suffocate the fishwhich they prepare, with vegetables or with milk. And this is not at all strange, because in this way it becomes much more tender and juicy.
Here are 2 of the most commonly prepared recipes in Russia for stewed fish:
Catfish, strangled by the Volga
Necessary products: 1 kg of catfish fillet, 6 apples, 3 onions, 1 lemon, 200 ml of white wine, 4 tbsp. oil, a few sprigs of dill, salt and pepper to taste
Method of preparation: The fillet is washed, dried, cut into pieces and seasoned with salt, pepper and lemon juice. Separately, grate the rind of the lemon because it will be needed later. Peel the apples and onions, chop them and fry them lightly in the oil and add the white wine. Allow to simmer for about 10 minutes and stand on the stove for another 20 minutes.
The mixture prepared in this way is poured into the pan in which the fish will be stewed, seasoned with salt and pepper, sprinkled with lemon peel, the fish is arranged on it and baked in a preheated oven at 180 degrees.
Once the fish is ready, place it on the plate in which it will be served, pour the mixture in which it was baked and sprinkle with sprigs of finely chopped dill.
Stewed fish in milk
Necessary products: 1 kg of fish, 4 onions, 4 tablespoons butter, 1 1/2 tsp milk, 1 tsp pre-prepared milk sauce seasoned with garlic, potatoes for garnish, salt and pepper on taste.
Method of preparation: Peel an onion and fry in butter. The fish is cleaned from the entrails, washed, dried and cut into portions, which are arranged in a greased pan, alternating a row of fish and a row of fried onions. All this is poured with warm milk, seasoned with salt and pepper to taste, and left to simmer in a preheated oven at 180 degrees.
Finally, add the milk sauce, bring to the boil and after the fish is served, pour over the sauce in which it was stewed. Serve boiled potatoes or ready-made potato salad.
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