Wednesday, July 9, 2008

Belarusian Fish Salanka With Boiled Potatoes

  • 500 g fish
  • 200 g cucumbers
  • 80 g capers
  • 1 onion
  • 2 potatoes
  • 4 tblsps butter
  • 1 tblsps bread crumbs
  • salt
For stewed cabbage:
  • 800 g cabbage
  • 2 onions
  • 2 tblsps tomato paste
  • 1 tblsp 3 % vinegar
  • 1 tblsp sugar
  • 1 tblsp flour
  • 2 tblsps butter
  • bay leaves
  • pepper
  • salt
  • Dress the cod-fish, perch or zander, cut the fillet into small pieces and boil in a little water.
  • Put shredded pickled cucumbers into shallow saucepan, add browned onion, fish stock and boil covered with a lid for 10 to 15 minutes over a slow heat.
  • Shred cleaned fresh cabbage, put it in separate saucepan, add butter and water, cover with a lid and stew for about 40 minutes.
  • Then add browned onion, tomato paste, vinegar, sugar, salt, bay leaves, pepper and stew until done.
  • When the cabbage is ready, add flour browned with butter, mix and saute.
  • Put a layer of sauerkraut in a deep pan, over it place the bits of boiled fish, then a layer of cucumbers and capers and a second layer of stewed cabbage.
  • On top put boiled potatoes cut into rings, dust with bread crumbs and brush with butter.
  • Bake in oven for 15 to 20 minutes.
  • Before serving garnish the salanka with parsley greens and lemon.

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