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Sturgeon fish solyanka
2 servings
Fish is cut into pieces weighing 25-30 g, scalded, washed, put in a dish greased with fat, added chopped pickles (without skin and seeds), sautéed onions, a little butter, broth, salted and added until tender. Then capers, boiled fish cartilage, tomato puree are added and brought to a boil. A layer of stewed cabbage is placed on a fat-greased pan, on it are pieces of ready-made fish along with the sauce in which it was mixed, and covered with the remaining cabbage. The surface is leveled with a knife, sprinkled with crumbs or cheese, sprayed with fat and baked in a roasting cupboard. When served, they are decorated with lemon, olives, pickled fruits and herbs.
Fish is cut into pieces weighing 25-30 g, scalded, washed, put in a dish greased with fat, added chopped pickles (without skin and seeds), sautéed onions, a little butter, broth, salted and added until tender. Then capers, boiled fish cartilage, tomato puree are added and brought to a boil. A layer of stewed cabbage is placed on a fat-greased pan, on it are pieces of ready-made fish along with the sauce in which it was mixed, and covered with the remaining cabbage. The surface is leveled with a knife, sprinkled with crumbs or cheese, sprayed with fat and baked in a roasting cupboard. When served, they are decorated with lemon, olives, pickled fruits and herbs.
butter - 15 g, white cabbage - 150 g, salt to taste, capers - 30 g, lemon - 1 wedge, sag - 170 g, salted cucumbers - 65 g, cheese - 5 g, onions - 15 g, olives - 20 g, tomato puree - 15 g, greens to taste, sternum - 170 g, beluga - 170 g, fish cartilage - 50 g, pickled fruits - 25 g
