Russian Cookbook

700 gr carp, skinned and filleted
3 tablespoons plain flour
1 egg, beaten
2 cups fresh white breadcrumbs
5 tablespoons sunflower oil, for frying
Salt and pepper, to taste

For the sauce:

15 gr fresh horseradish, finely grated
150ml double cream
1 bunch of watercress, finely chopped
3 tablespoons fresh dill, chopped
2 eggs, hard-boiled and finely chopped

Salt and pepper, to taste

Cut the fish into strips, about 5 cm (long) by 1 cm (thick). Season the flour with salt and pepper. Dip the strips of fish in the flour, then in the beaten egg , and in the breadcrumbs.

Heat all oil in a frying pan. Fry the fish strips for 3-4 minutes and until golden brown. Drain on kitchen paper and keep warm.

For the sauce, put the horseradish, cream and watercress in a pan. Bring to the boil and simmer for about 5 minutes. Stir in the dill and eggs. Add salt and pepper.

Note:

You may also use cod, gurnard, monkfish, grouper, halibut, haddock, snapper.

Related Recipes:

1. Russian Poached Codfish with Egg Sauce (Otvarnaya treska v souse)
2. Russian Fried Salmon in Sour Cream Sauce (Zharennaya semga v smetannom souse)
3. Russian Boiled Beef with Hot Horseradish Sauce (Otvarnaya govyadina v khrene)
4. Fish Cakes with Mustard Sauce (Ribnie bitki s gorchichnim sousom)
5. Russian Lamb in Dill Sauce (Baranina v ukropnom souse)

This entry was posted on Saturday, December 29th, 2007 at 10:45 am and is filed under Russian Fish Dishes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.