Fish

Pikeperch Baked in Sauce

Ingredients:

2 lb pikeperch
2 lb potatoes
1 large onion
½ tsp ground black pepper
3-5 bay leaves
3 tbsp butter or margarine
Greens and salt on taste

Method:

Peel the potatoes, wash, and cut into medium cubes.
Peel the onions, and cut into strips.
Mix potatoes, onions, bay leaves, salt, and pepper together.

Grease a baking sheet with butter.
Put the mix on a baking sheet in a ring shape, and place the pikeperch fillets in the middle.

Vegetable soup with kletski from pikeperch

Ingredients for 4:

0.25 lb toasted bread
4 tbsp heavy whipping cream
0.5 lb pikeperch fillets, de-boned and de-skinned
1 egg
0.5 lb sour cream
0.5 tbsp thinly sliced dill greens
Salt and pepper on taste
1/3 lb champignons
0.25 lb celery stalks
3 medium onions
1 tbsp olive oil
0.5 tbsp thinly sliced sorrel
1 l vegetable broth
Baking paper

Method:

To make the "kletski":

Pour whipping cream evenly over the bread.

Fish Salad

Ingredients:

¾ lb boiled fish fillets
3 boiled potatoes
2 apples
2 salt cucumbers
6 green or black olives, pitted
Green salad
Salt, sugar, sour cream (or Mayo, or plain yogurt) on taste

Method:

Cut fish fillets into medium pieces, and potatoes, cucumbers, and apples – into cubes.
Cut (or tear, better) green salad leaves into medium pieces, mix all ingredients, and stir until salt and sugar dissolve.
Decorate the salad with olives rings.

Pollock with egg sauce

Ingredients:

1 lb fish fillets Pollock (or Cod, or other white meat fish)
1 cup flour
4 tbsp vegetable oil
4-5 medium potatoes
Fish spices, salt, ground pepper on taste

For sauce:

2 hardboiled eggs
3 tbsp Mayonnaise
1 tbsp sour cream
2 tbsp butter or margarine
2 cup milk
1 large onion

Method:

Stuffed Chicken Rolls

Ingredients for 1:

1 chicken breast, 2 halves
1 egg
3-4 tbsp breadcrumbs

For marinade:

3 tbsp vegetable oil
2 tbsp dill greens
2 tbsp parsley greens
1 large onion, cut into small pieces
Ground black pepper and nutmeg on taste
Juice from 2 parts orange or grapefruit
1 pressed garlic clove

Method:

Make a marinade: mix vegetable oil, spices, and the juice from 2 parts of orange or grapefruit.

Herring Butter

Ingredients:

1 brined herring fillet
2 boiled medium carrots
1 Philadelphia cream cheese (or other cream cheese)
1 stick butter (about 100 g)

Method:

Remove fish skin and bones.
Grate all ingredients, and then mix well.
Whip for 5 minutes.

Note:
This is very traditional spread for sandwiches.
You can make this spread with any salt, brined, or smoked salmon fillets.

Appetizer "Tornado"

Ingredients:

1 cup cooked rice
1 can sprats
1 can corn
4 hardboiled eggs
2 medium onions
½ cup peeled walnuts
2 tbsp honey
2 tbsp lemon juice
2 tbsp Mayo
1 cup grated cheese
Greens on taste
1 tbsp margarine

Method:

Grease an oven-safe dish with margarine; put a layer of cooked rice on the bottom. Then add a layers of sprats, corn, cut into rings eggs, rings of onions, and walnuts.

Fish Appetizer

Ingredients:

0.5 lb cold-smoked salmon or other red fish
0.5 lb cooked shrimps
1 can 5 oz (100 g) red caviar
1 medium sweet onion
3-4 dill stalks
0.5 lb sour cream (or plain yogurt)

Method:

Cut the salmon fillet in 1-inch-length thin strips.
Cut the onions into very small cubes, and cut dill greens.
Mix all ingredients together and let stand in a refrigerator for about 2 hours.

Happy Easter!

Halibut with Sour Cream and Apples

Ingredients for 4:

2 lb halibut (or turbot, or other fatty fish) fillets
0.5 lb thick sour cream
2 medium apples
2 tbsp parsley root
2 tbsp mustard
2 tbsp ground horseradish
1 tbsp lemon juice
Parsley greens and salt on taste

Method:

Bring 3 cups water with 1/3 tbsp salt and parsley root to boil.
Place fish fillets in the boiling water, and set to low heating.
Boil until readiness (for about 10-15 minutes).

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