In Karelian cuisine is the fish recipe, the only thing added is a favorite soy sauce. Traditionally this dish is prepared from common in the North of our country vendace, but very good with cod, roach, pike, perch, herring, smelt. I was made out of saffron cod caught by her husband. Recipe at home is very simple. Cleaned, sliced, tossed in a pan, poured some water and walk himself while dinner is gently simmering. Another advantage of this dish is its versatility. Feeding the fish in Karelian as main dishes, appetizers and even soup, and hot and cold. I hope will be useful in the Post in the allowed fishing days.
|Cooking time 40 minutes||Number of servings 2|
The fish clean.
Take the skillet or pan with high edges on the bottom, pour vegetable oil, put chopped pieces of fish, small whole fish.
Pour fish and soy sauce, I have a TM Kikkoman.
On top cut into thin rings or arrows onions. Sprinkle with salt, mix peppers and dried dill. Put a Bay leaf.
Next, put the sliced thin circles of potato. Pour water so that it reached the potatoes. Put it on the stove. Bring to the boil and with the lid closed, cook on low heat for 30 minutes.
When serving, sprinkle with optional herbs or green onions.
Served hot or cold.