Esteemed Readers, fish specialities have been welcomed at Russian feasts from the time immemorial, so these recipes certainly belong to solemn tzars’ banquets. Certainly, you can exchange fishes according to your preference & the region.
Starred Sturgeon With Tomatoes & Mushrooms Ingredients:
fish – 500 gr., champignons/ceps – 200 gr., white wine – 3 tbsp., tomato paste – 3 tbsp., broth (0n demand) – 1 glass, flour – 1 tsp., oil -2 tbsp., some pepper, some salt.
Prepare the fish (wash, peel, etc.); cut into medium pieces, scald, then wash in cold water. Wash mushrooms, cut into pieces. Put everything into a casserole. Add salt, pepper, white wine. Dissolve tomato paste in broth/water. Add to the fish. Cover & cook at a medium heat for 15-20 minutes. As soon as the fish is ready,pour liquid into another casserole & cook until its quantity diminishes up to 250-300 ml. Add flour & oil, mix up well. Cook for another 3-4 minutes. Serve with boiled potatoes or prickles.
Roasted Beluga Ingredients:
Beluga – 500 gr. /1 medium fish; salt, pepper, sour cream – 1 tbsp., oil -1 tsp., parsley sprouts for decoration.
Wash the fish, remove bones, salt & pepper. Put into a dish, cover with sour cream, drop some oil. Pour 1/2 glass of water into the dish, cook in the oven for 20-25 minutes. It is necessary to take the fish out 1-2 times & pour with the liquid that will appear during roasting. As soon as beluga is ready, place it on a warm dish, pour with roasting liquid, decorate with parsley sprouts. You may serve it whole or cut into pieces with potatoes, vegetables, prickles or lemon slices.
Enjoy the meal!
PS. The recipes are translated from authentic Soviet Culinary Books.