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Saturday, December 23, 2006

Potato-topped Steelhead

Ingredients for 4:

1.5 lb steelhead fillet, de-boned and de-skinned
2 potatoes
1 large shallot onion
1 garlic clove
4 tbsp sour cream
1 – 2 cup grated cheese
4 tsp lemon juice
Salt and pepper on taste

Method:

Cut fillets into 4 pieces, tenderize every piece, and sprinkle with lemon juice.
Peel and grate potatoes and onions, drain, then pour 2 cups boiling water over the potato-onion mix, and let sit for 5 minutes.
Drain, and mix with salt and pepper.
Grate the garlic, and mix with the sour cream, grated cheese, and potato-onions mix.
Divide the mix into 4 portions, and put every portion over a fillet piece.
Pre-heat an oven to 390ºF.
Place fillets on a baking sheet, and bake for 25-30 minutes. Serve hot.

Optional:

Decorate with lemon slices, black olives, and dill and parsley greens.

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