Russian Cookbook

500 g hake fillets
1 cup fish (chicken) stock
1 bay leaf
500 g cooked potatoes, halved
1 red (bell) pepper, seeded and diced
2 spring onions (scallions), sliced
½ cucumber, unpeeled and diced
3-5 large red lettuce leaves

Salt and pepper, to taste

Dressing

½ cup Greek (strained plain) yogurt
2 tablespoons olive oil
juice of 1/2 lemon
2 tablespoons capers

To garnish

2 hard boiled eggs, finely chopped
2 tablespoons chopped fresh dill

Put the hake fillets in a large, shallow pan with the fish stock and bay leaf. Bring to the boil then lower the heat and poach the fish gently for about 10 minutes until it flakes easily. Leave it to cool, then remove the skin and bones, and separate the flesh into large flakes.

Put the baby new potatoes in a bowl with the red pepper, spring onions and cucumber. Gently stir in the flaked hake and season with salt and pepper.

Make the dressing by stirring all the ingredients together in a bowl or jug. Season and spoon or pour over the salad. Toss gently.

Place a lettuce leaf on each plate and spoon the salad over it. Mix the finely chopped hard-boiled eggs for the garnish with the dill. Sprinkle the mixture over each salad.

Note:

You may also use halibut, sole or cod.

4 sliced, boiled potatoes
1/4 cup butter
5 eggs
1/2 cup sour cream
2 tablespoons fresh dill, chopped
Salt and pepper, to taste

Saute the potato slices in butter to a golden brown. Beat the eggs together with the sour cream. Gradually fold the eggs into the potatoes. Cook until set. Season. Tum out onto heated platter and shower with the chopped dill.

4 large baking potatoes
200 gr fresh mushrooms, chopped
1 onion, finely chopped
100 gr butter
1 egg
2 teaspoons dill
1 cup sour cream
4 tablespoons cheese, grated
1/2 cup buttered bread crumbs

Bake potatoes at 375°F (190°C) for 45 minutes, or until potatoes are tender, when pierced through with a folk. Slice lengthwise, scoop out and mash the pulp.

Lightly sate the mushrooms and onion in butter, then combine with the mashed potato centers, the egg, parsley and cream. Blend well, then return to the potato shells.

Generously top with the sour cream and garnish with the grated cheese and bread crumbs.

450 gr Savoy cabbage
3 tablespoons butter
1 medium onion, chopped
500 gr potatoes, peeled and quartered
1 egg, beaten
2 tablespoons milk,
Salt and pepper, to taste

Preheat the oven to 190°C/375°F/Gas 5.

Lightly butter a 1.2 L / 5 cup charlotte mould. Line the base of the mould with greaseproof paper and butter again.

Bring a large saucepan with salted water to the boil. Remove 5—6 large leaves from the cabbage and add to the pan. Cook the leaves for about 2 minutes or until softened (but still green), then plunge them into cold water.

Chop the remaining cabbage.

Melt the butter in a heavy frying pan and cook the chopped onion for about 5 minutes or until it has just softened. Stir in the chopped cabbage and cook, stirring frequently over medium heat for 10-15 minutes, until the cabbage and onion are tender and golden.

Put the potatoes in a large saucepan and add warm water to cover. Add salt and bring to the boil. Cook until the potatoes are tender, then drain. Mash them with the beaten egg and a little milk, then stir in the cabbage mixture. Season with salt and pepper.

Dry the blanched cabbage leaves and cut out the thick center vein. Use the leaves to line the mould, saving one leaf for the top. Spoon the potato mixture into the dish, then cover with the remaining cabbage leaf. Cover tightly with foil. Put the mould in a shallow roasting tin and pour in sufficient boiling water to come halfway up the side of the mould. Bake in the oven for 40 minutes.

Remove the foil and place a serving plate over the mould. Holding the plate tightly against the mould, turn the two over together. Lift off the mould and peel off the paper. Serve hot.