Belarusian Fish Salanka With Boiled Potatoes

http://www.geocities.com/Athens/Forum/4380/meat.htm

Ingredients:

• 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

Method:

• 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.