It is hard to imagine Russian cuisine without sauerkraut. This unique product, rich in vitamin C, can be used as an excellent stand-alone snack and in various dishes. Try fish and sauerkraut. A nutritious and delicious treat of carp, carp, tench will serve as an excellent family dinner. And if you buy large fresh trout, this dish will become an adornment of any holiday.
It is necessary
-
- 1 kg of river fish or large trout;
- from 1 cup to 1 kg of sauerkraut (depending on the recipe);
- knife and cutting board;
- a glass of breading;
- pan;
- oven;
- 0.5 cups olive oil;
- 100 g butter;
- kitchen towel;
- salt and pepper to taste;
- ceramic pots;
- colander;
- 100 g grated cheese;
- a glass of sour cream;
- 2 onions;
- 2 tablespoons tomato paste
- 1 teaspoon sugar
- toothpicks or a needle and thread;
- food foil;
- 150 g prunes;
- baking dish.
Instructions
Step 1
Peel 1 kg of fish from scales and entrails and cut the carcasses into fillets. Do not remove the skin. Cut the fish into medium-sized chunks, dry each thoroughly with a cotton tea towel and rub with pepper and salt. Dip the pieces in flour or crushed breadcrumbs (2 tablespoons of breading).
Step 2
Heat a skillet with a 1: 1 mixture of butter and olive oil. The bottom of the pan should be covered by about 3 mm. Place fish in hot sizzling fat and fry on both sides until golden brown.
Step 3
Rinse the sauerkraut in cool, clean water and simmer a little in a deep skillet. Throw in a colander to allow excess moisture in the glass.
Step 4
Grease the bottom and sides of ceramic pots and lay in layers: cabbage, a few small pieces of butter, grated cheese and a piece of fried fish. Pour the contents of the vessels with sour cream and repeat the layers: sauerkraut, grated cheese, sour cream. Sprinkle the dish with crushed breadcrumbs on top and put the pots in the oven for half an hour.
Step 5
Sauerkraut can be used as a base for stuffing fish. Remove the bones and spine from the large trout and clean the carcass cavity so that the belly is intact. Cut off a small amount of the tender pulp.
Step 6
Squeeze the brine from a glass of sauerkraut and mix it with finely chopped onions (2 heads), sunflower oil (2 tablespoons), the same amount of tomato paste and 1 teaspoon of granulated sugar. Add black pepper to taste.
Step 7
Mix the minced meat with the chopped fish pulp and fill the inner cavity of the carcass with the resulting mixture. Sew the stuffed fish with cotton thread or secure with toothpicks. Then wrap in cling foil and place on a baking sheet. Bake in the oven at 180 degrees for 25 minutes.
Step 8
Try to diversify the menu by adding a spicy ingredient to the usual composition of the fish dish. So, sauerkraut and prunes give an interesting flavor combination. To prepare an original treat, cut the fish into portions and fry (see steps # 1-2).
Step 9
Rinse with 150 g of prunes and leave to steam in boiling water for about 20-25 minutes. Squeeze the washed cabbage (1 kg) and mix with fried onions (1 head), salt and spices to taste. Place the vegetable mixture in a deep frying pan, add the steamed dried fruits and cover with water. Simmer over low heat for about half an hour.
Step 10
Grease a baking dish with vegetable oil, sprinkle with breadcrumbs and lay out in layers: cabbage with prunes, fish, again vegetable mixture. Place the dish in the oven and cook for 30 minutes.
