| Riba pod Marinadom (Fish in Carrot Sauce) |
| I learned this dish from my Grandma, who is a great Russian cook. She makes this delicious fish for our holiday zakuski table (a spread of many small dishes, like Spanish tapas). Although this dish is traditionally served cold as an appetizer, you can serve it hot like a stew for the main course with crusty bread. Note: Any non-oily white fish will work for this dish (haddock, cod, catfish, tilapia, etc) |
| Serves 4 |
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| Ingredients | Directions |
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2 small onions diced 2 Tbsp olive oil 1/4 tsp salt |
Set a heavy large skillet over medium heat. Add the oil. When oil is hot, add onions and salt, and cook over medium-low heat stirring occasionally until tender, but not brown, about 10 minutes. Remove to a medium size bowl and set aside. |
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1 1/2 Lb carrots 2 Tbsp olive oil 1/2 tsp salt |
Peel the carrots, and shred using the food processor grater attachment. In the same skillet, heat 2 Tbsp oil over medium-high heat. Add carrots and salt, and cook stirring often until soft, 8-10 minutes. Turn down the heat to medium-low, add onions back to the skillet and cook another 5 minutes. Remove to a bowl, and set aside. |
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1 1/2 Lb any white fish fillet 1/2 tsp salt 1/8 tsp pepper 1/4 cup flour 1 Tbsp olive oil |
Dry fish on paper towels and season with salt and pepper. Dredge fish in flour knocking off excess. Heat oil over high heat in the same skillet where you cooked onions and carrots. Add fish fillets in one layer (you might have to do this in batches) and sear 1 minutes on each side. Remove fish onto a plate and set aside. Add more oil between batches if necessary. Scrape out anything that got stuck to the bottom of the pan. |
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1 Tbsp ketchup 1/2 cup dry white wine 1 cup water 1 bay leaf 1/4 tsp salt or to taste 1/8 tsp pepper 1/2 cup chopped toasted walnuts (optional) |
Return carrots and onions to the pan, add ketchup, wine, water, bay leaf, salt, pepper, and walnuts (if using). Bring to a boil stirring to mix in the ketchup. Reduce heat to low, add fish to the pan and spoon the sauce over it. Cover and simmer 15 minutes. |
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1/3 cup chopped parsley |
Take off heat. Stir in the parsley. To serve as a cold zakuska (appetizer), uncover the pan, and cool the fish down to room temperature. Then refrigerate overnight. Bring to room temperature before serving. You can also serve it hot as the main course. I often do both – serve it hot for dinner and have leftovers cold the next day. |