kiwifruitbat: (cooking)
Following the request of a friend regarding the title of this entry, here is the recipe for

Fish baked in Sour Cream
(Ryba Zapechennaya v Smetane)

Options - Carp, Cod, Drum, Haddock. (I found Tilapia worked fine)
To Serve 3 or 4
(All measurements are in imperial with metric in brackets)

1lb (1/2 kg) Fish Fillets
2 Tbsp flour
Salt & Pepper
10 Tbsp (150ml) butter or Olive oil
2 cups fresh chopped mushrooms (approx 1/2 lb - 1/4 kg)
5 Medium sized potatoes cut into 1/4 inch (5-6mm) slices
2 eggs, hardboiled and sliced
1/4 cup grated cheddar cheese (Mild preferably, medium would also work)
2-3 Tbsp fresh chopped parsely

Sour Cream sauce
1 cup sour cream
Beurre manié made from 1 Tbsp flour kneaded with 1 Tbsp butter

  1. Pre-heat over to 450 deg F (230 deg C)
  2. Season the fish fillets with salt and pepper and coat them with flour
  3. Sauté them in 4 Tbsp of butter for 8-10 minutes or until lightly browned on both sides
  4. In separate skillets, sauté the mushrooms in 1 Tbsp of butter over high heat until their liquid has evaporated and sauté the Potato slices in 4 Tbsp of butter until they are soft and pale golden on both sides.
  5. Arrange the fish in a buttered casserole dish.
  6. Place a few slices of hard boiled egg and a few spoonfuls of mushrooms on each fillet
  7. Cover the fish with the potato slices
  8. To make the sauce, bring the sour cream to a boil over a low heat.
  9. Mix in the beurre manié.
  10. Simmer for a minute or two, then add salt to taste and strain the sauce over the contents of the casserole dish
  11. Sprinkle cheese over the top, dot with the remaining butter and put into the over for 5-10 minutes or until brown on top.
  12. Just before serving, sprinkle with the parsley.
kiwifruitbat: (cooking)
It's a little comnplex for me to explain... so I'll let a master explain it.
The Master at work )
Nothing more needs to be said really....
kiwifruitbat: (cooking)
So I'm feeling kinda peckish for lunch and I grab the Edmunds cookbook off the shelf and leaf through it for inspiration. After page 2, my mind screams "CORN FRITTERS"

Yeah - mind screams are always interesting. No idea what happens with others, but I usually listen.

And with that, I took a pleasant trip down memory lane - Corn Fritters in Summer (yeah - it's autumn here now but eh) and the joy of making and eating them.

I added a bit of Tabasco sauce as well to the mix - added a hint of zing to the finished fritters.

Very nice all around!


kiwifruitbat: (Default)

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