Ingredients

  • 4 lbs bream
  • 2 onions
  • ½ lb buckwheat groats ( glasses)
  • 1 spoon flour
  • 2–3 rusks
  • greens
  • (2–4 spoons sour cream)
  • 3–4 eggs
  • lb butter

Method

Scale and clean a bream, rub with salt, and stuff as follows: Fry 1–2 finely chopped onions in 1 spoon butter and stir in a plate of leftover boiled,* thick buckwheat kasha. Fry lightly and add 3–4 chopped hard-boiled eggs and some greens. Stuff the fish and sew it up. Melt butter in a skillet, add the fish, and strew with a mixture of half flour and half rusk crumbs. Pour on butter and about 2 spoons water and bake in the oven, basting frequently with the pan juices.

To serve, dilute the sauce with a little bouillon and 2–4 spoons sour cream. Bring to a boil and pour over the fish.

*The literal translation is “boiled the day before.”

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