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 Cuisines > Byelorussian cuisine > Search results

Byelorussian fish salanka with boiled potatoes

500 g fish
200 g cucumbers
80 g capers
1 onion
2 potatoes
4 tblsps butter
1 tblsps bread crumbs
For stewed cabbage:
800 g cabbage
2 onions
2 tblsps tomato paste
1 tblsp 3 % vinegar
1 tblsp sugar
1 tblsp flour
2 tblsps butter
bay leaves
pepper, salt

1. Dress the cod-fish, perch or zander, cut the fillet into small pieces and boil in a little water.
2. Put shredded pickled cucumbers into shallow saucepan, add browned onion, fish stock and boil covered with a lid for 10 to 15 minutes over a slow heat.
Shred cleaned fresh cabbage, put it in separate saucepan, add butter and water, cover with a lid and stew for about 40 minutes. Then add browned onion, tomato paste, vinegar, sugar, salt, bay leaves, pepper and stew until done.
3. When the cabbage is ready, add flour browned with butter, mix and saute. Put a layer of sauerkraut in a deep pan, over it place the bits of boiled fish, then a layer of cucumbers and capers and a second layer of stewed cabbage. On top put boiled potatoes cut into rings, dust with bread crumbs and brush with butter. Bake in oven for 15 to 20 minutes. Before serving garnish the salanka with parsley greens and lemon.  
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