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Russian Style Stewed Fish
Carp with mushrooms
Fish in Aspic

Russian Style Stewed Fish

Fish
1 onion bulb
100 g butter
2-3 tomatoes
1-2 Tbsp tomato pulp
2 salted cucumbers
2-3 Tbsp dairy cream
a pinch of red pepper powder
2 Tbsp chopped green onion
1 glass water

Finely chop the onion and fry it in butter. Put it into a pot; add pepper, water and sliced fresh potatoes . Put the pot into the hot oven. When the potatoes are rather soft, add the tomato pulp, sliced cucumbers and pieces of fish. Pour in the dairy cream, salt and cover the pot. Stew till ready (15-20 min).

Carp with mushrooms

1 kg carp
200 g fresh mushrooms or champignons
70 g butter
2 onion bulbs
1/2 glass sour cream
1 Tbsp flour
100 g spicy grated cheese
2 Tbsp crumbs

Scale and skin the carp. Cut the filet part, put it on a greased metal dish and bale in the oven, but not till the end. Peel the mushrooms, wash them carefully, slice large, put into the pot, and add sliced onions, salt and pepper. Pour over ? glass of water and stew the mixture till ready. Place mushrooms on the fish, dress with salted sour cream, mixed with flour, strew with grated cheese and crumbs. Sprinkle melted butter over it and serve hot.

Fish in Aspic

1 kg sturgeon fish
1 1/2 L water
20 g gelatin
1 parsley root
1 celeriac
1 carrot
1 bay leaf
salt to taste

Boil the prepared steaks of fish fillet for 10-15 min till ready, let them cool in the broth and then leave them on a siege to dry.

Prepare the jelly: add the fish scraps (head, bones, tail, fins and skin) to the broth and boil for 1- 11/2 hour with the roots, spices and salt. Then strain the broth through a sieve, add pre-soaked gelatin (20 g gelatin for 1 kg of fish scraps) and warm it till the gelatin dissolves.

Lighten the broth: mix one raw egg with 100 g of the warm broth and 25 g vinegar and pour it all into the hot broth. Simmer the broth and strain it through a linen cloth. Put the fish steaks in plates, decorate with pieces of boiled carrot, lemon, parsley, and green peas, fastening the decorations with some jell and freeze.

When the jelly freezes, pour the rest of the broth into the plates and cool in the fridge.

Serve with horseradish sauce and vinegar.





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