Saturday, May 10, 2008

Fish Cooked In Milk (With Boiled Potatoes)

  • 500g (17.5oz) fish (mackerel, perch, pilchards, etc.)
  • 140g (4.9oz) flavouring vegetables (onion, parsley, carrot)
  • 260g (9.1oz) milk
  • 2 tablespoons vegetable oil
  • 2 tablespoons sour cream
  • chopped parsley or dill
  • salt
  • pepper
  • bay leaves
  • Cut fish into pieces, cut onion into rings, coarsely grate carrot, chop parsley.
  • Layer fish pieces with vegetables in a saucepan, sprinkling each layer with vegetable oil, salt and pepper.
  • Pour over hot milk, add bay leaf and simmer over low heat for 10-15 minutes. Add sour cream at the end of cooking.
  • Serve fish with the cooking liquid and boiled potatoes.
  • Sprinkle with chopped herbs before serving.

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