Products Needed:
2/3 lb (300 g) processed sturgeon
1 tsp butter
3/5 cup tomato sauce
1/5 onion
1/2 parsley root
1/2 cucumber, salted
4-5 field mushrooms
1 tsp capers
2-3 olives
1 tbp dry white wine
fish bouillon
salt, peppercorn
carrot
potato
|
Directions: Scald sturgeon chunks, skim foam, put in layers in a greased shallow pan, pour with hot water or fish stock to cover ¼ fish, add onion, parsley root, salt, pepper, add wine. You should better avoid bay leaf. Poach covered over low heat for 15-20 minutes. Keep in bouillon until serving.
Cut carrot and parsley, simmer, cut onion into semicircles and simmer. Peel cucumbers, remove seeds, sloice and simmer in bouillon. Slice mushrooms, drain capers. Cut olives from their stones spiral-like. Add tomato sauce to the mass, boil for 8-10 minutes.
Put fish chunks on a plate, cover with the sauce so as the vegetables would be on the top, put potatoes besides.
|
