Fish dishes

The Russians have always loved fish, but we mainly used to have it boiled (ukha) and stewed (telnoe)

Cooking time —
Complication —

The Russians have always loved fish, but we mainly used to have it boiled (ukha) and stewed (telnoe). Fortunately, with time we learned to fry and smoke it and never had any prejudice against seafood either. Now we have plenty of various dishes from fish and various seafood, and instead of Fish Thursdays we could have whole Fish Weeks.

Prawn pineapple salad

Ingredients:
400 g unshelled prawns
250 g tinned pineapples
50 g capers
50-70 g soured cream for dressing
olive oil for frying
salt

Shell the prawns and fry a little in the oil at low heat. Add the finely cut pineapples and heat stirring for 5 to 7 minutes. Cut the capers finely. Add the prawns and pineapples to a bowl. Add the capers and the soured cream, season with salt, mix well and serve warm.

Crabmeat bean salad

Ingredients:
1 tin red beans
120 g firm cheese
1 pepper
1 pack crab noodles
mayonnaise for dressing
salt

Grate the cheese coarsely and cut into strips. Crush the crab noodles. Mix the ingredients, add the beans, season with salt and dress with the mayonnaise.

Montenegrin ciorba

Ingredients:
500 g fish
2 onions
2 carrots
2 tomatoes
50 g flour
1 small parsley bunch
olive oil for frying
salt and pepper

Make fish stock: add cleaned fish pieces to boiling water and simmer for 30 minutes. Cut the onions and the carrots finely and fry slowly in a pan in the olive oil for 10 minutes. Add the tomatoes cut into circles and cook another 10 minutes. Take out the fish from the stock, add the stock to the vegetables and cook at low heat.
Fry the flour in a frying pan until golden, add to the stock and cook the ciorba for 20 minutes more. Cut the fish into bite-size pieces, put into plates, add the prepared ciorba, garnish with chopped parsley and serve.

Soup "Russian Japanese friendship"

Ingredients:
500 g unshelled prawns
500 g red fish (hunchback salmon, salmon, trout – at your choice)
200 g seafood (mussels, octopi, etc.)
2 potatoes
1 carrot
2 onions
2 tomatoes
3 garlic cloves
olive oil for frying
salt, pepper, bay leaves

Add the oil to a deep pan, fry the onions cut into rings and chopped garlic at medium heat until light brown. Add the shrimps, fry a little and add a little water. Simmer for 10 to 15 min. Add the water, heat through, add the fish cut into large pieces, the carrots cut into circles and the potatoes cut into large wedges. Simmer the tomatoes cut into circles separately for 10 min and add to the soup together with the seafood. Season with salt and pepper, add the bay leaves. Simmer at very low heat for 10 to 15 minutes.

Fried trout

Ingredients:
1 medium-sized fresh trout
30 g ground almond
1 egg white
1 tbsp flour
olive oil for frying
fresh herbs
1 small lemon piece
sea salt

Clean the trout and wash it thoroughly. Mix the almonds, the flour and the salt. Whisk the egg white with a little (3 tbsp max) water. Coat the fish in the whites and then in the almond mix.
Add the olive oil to a well-heated frying pan and fry the trout at medium heat 7 to 8 minutes on each side until golden-brown. Serve with a green salad, lemon and tomato pieces.

Gefilte fish

Ingredients:
1 large pike (about 2 kg)
3 medium-sized onions
1 large beet
1 large carrot

Bon appetite!