Carp, herring, Greek-style fish and other fish dishes.
Soaked herring fillets mixed with thick sour cream, tart apple, blanched onion, dill, and chives, served on Christmas Eve, during Lent, and daily with boiled potatoes. Includes tips on soaking herring, when to salt, whether to grate or chop the apple, and what types of herring and cream to look for abroad.
Fried pieces of white fish coated in flour, topped with a thick layer of stewed carrots, parsley root, celery, and onion with tomato paste, served cold or warm. Learn how to fry the fish so it doesn't fall apart or dry out, how to stew the vegetables, how many days the dish lasts in the fridge, and what type of fish, parsley, and tomato paste to look for abroad.
Salted herring fillets soaked in water and milk, layered in a jar with onions, bay leaves, and allspice, and covered with rapeseed oil with a touch of flaxseed oil. This recipe explains how to soak herring so it doesn't turn out too salty, how to soften the onions, and what types of herring to look for abroad.
Christmas carp in rings or fillets, coated in flour, egg, and breadcrumbs, and fried to a golden brown. Includes tips on when to salt it, how to deal with bones and muddy taste, and what to substitute for carp abroad.