Fish under a fur coat in the oven
Origin of the recipe
Perhaps no traditional Russian feast is complete without this dish, no less famous than Olivier salad. We suggest making this delicious and filling appetizer using pollock fillet instead of herring.
What do you need for cooking?
Ingredients
-
Onion
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Carrot
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Lemon juice
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Salt
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Beet
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Sugar
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Pollock fillet
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Seasonings for fish
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Sour cream
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Parsley
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Cheese
Kitchen utensils
- Knife
- Board
- Bowl
- Grater
- Baking dish
Step-by-step recipe
Step 1:
Boil carrots and beets.
Step 2:
Cut the onion into half wedges.
Step 3:
Grate the boiled carrots on a coarse grater.
Step 4:
Place the carrots in a bowl and pour in the lemon juice.
Step 5:
Add salt to the carrots and stir.
Step 6:
Grate the beets and sprinkle with sugar.
Step 7:
Place the pollock fillets on the bottom of a baking dish.
Step 8:
Sprinkle the fish with your preferred fish seasoning.
Step 9:
Cover the pollock with layers of beets, carrots and onions.
Step 10:
Chop the parsley and mix with sour cream. Stir.
Step 11:
Spread the sour cream sauce over the onions as a top layer.
Step 12:
Sprinkle the sour cream with grated cheese.
Step 13:
Bake the dish for 30 minutes at 180 degrees.
Cooking tips
Don't use brine cheese; these types contain too much liquid and won't work.
Choose hard or semi-hard cheeses. They usually melt well.
When choosing a mold, use the length of the pollock as a guide. The pollock should fit completely into the mold for more even layering. This isn't necessary; you can slice the fish yourself.
