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Saturday, July 21, 2007

Sorrel – Fish Soup-Cream

Ingredients:

2-3 lb fish
1/4 lb sorrel
1 cup oatmeal
1 large carrot
Salt and pepper on taste
2-4 tbsp butter

Method:

Peel and wash fish, remove fins and dark parts from inside.
Bring 1.5 l (about 1/3 g) water to boil in a wide saucepan, add salt and your favorite spices for the fish.
Peel and grate the carrot, stir-fry it for 2-3 minutes with 1 tbsp butter.
Place fried carrots in the saucepan, and bring to boil.
Place fish in the saucepan, and boil until readiness (12 – 17 minutes) on low heating.
Remove fish from the saucepan carefully; pour the oatmeal into the saucepan, and add salt and pepper on taste.
Bring to boil on low heating; put washed sorrel leaves in the saucepan, and boil until the oatmeal is ready.
Sift the broth. Make puree from the boiled oatmeal, sorrel, carrots, and add this puree into the broth.
Bring to boil, and turn the heating off.
Add butter, and stir well.
Serve with fish fillet pieces.

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