Russian Cookbook » sauce

Russian Carp with Green Horseradish Sauce (Karp v zelenom souse s khrenom)

driver — Fri, 28 Dec 2007 21:45:23 +0000

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.

Russian Venison Steaks in Wine Sauce (Olenina v vinnom souse)

driver — Mon, 10 Dec 2007 03:17:51 +0000

4 steaks, cut from loin, about 2 -cm thick
1 onion, cut into rings
1/2 cup butter
4 tablespoons oil
1/4 cup flour
1/2 teaspoon dill seeds
150 gr fresh mushrooms, sliced
1/2 cup Chablis or other dry white wine
Salt and pepper, to taste

Gently pound the flour into the steaks. Along with the onion rings, quickly brown the steaks in the butter and oil over a high flame in a Dutch oven. When steaks are browned on both sides, add the remaining ingredients, cover, and simmer over very low heat for 30-40 minutes.

Russian Wine Sauce (Vinniy Sous)

driver — Thu, 29 Nov 2007 03:40:08 +0000

4 eggs yolks
2tablespoons honey
2 cups white wine

Beat the egg yolks in the top of a double boiler over barely simmering water with the honey. Add the wine and continue cooking until sauce thickens.

Russian Horseradish Sauce (Sous s Khrenom)

driver — Thu, 29 Nov 2007 03:32:11 +0000

3 tablespoons horseradish, freshly grated
1 cup sour cream
1 teaspoon sugar
1 teaspoon vinegar
Dash salt

Mix all ingredients and allow to stand several hours, tightly covered, in the refrigerator to blend thoroughly.

Serve with meat dishes.

Russian Fried Salmon in Sour Cream Sauce (Zharennaya semga v smetannom souse)

driver — Thu, 01 Nov 2007 02:35:50 +0000

4 baby salmons , about 200-300 gr each, cleaned but with head and tail left on
1/2 cup sour cream
2 teaspoons lemon juice
1 tablespoon dill, chopped
2 tablespoons vegetable oil
50 gr flour

Roll the fish around in the flour and salt and then shake off any excess flour.

In a heavy skillet, heat your butter and oil.

Lower the heat to moderate and fry the salmons, 2 at a time, for about 5 minutes on each side, turning them carefully. When all salmons have been browned, keep them warm on a heat-proof dish in a 200°F (95°C) oven while you quickly make the sauce.

Pour off all the fat from the skillet and replace it with 1 ounce of fresh butter. Stir over a low heat, scraping up the brown pan drippings with a wooden spoon. Add the sour cream and continue stirring for about 3 minutes, without letting the cream boil. Stir in the lemon juice and pour the sauce over the hot fish. Garnish the dish with the chopped dill and serve at once.