Fish in Dilled Sour Cream

Name: Fish in Dilled Sour Cream
Ingredients: 2 lbs. skinless fillets of cod, haddock, or a similar fish; 2 lbs. skinless fillets of cod, haddock, or a similar fish; 2 lbs. skinless fillets of cod, haddock, or a similar fish; 1 cup dry white wine; salt and pepper to taste; 4 Tbsp. scallions, minced; salt and pepper to taste; 1 bouquet garni: 1 Tbsp. mixed pickling spices, 1 sprig parsley, 1 bay leaf, all tied in a cheesecloth bag; 1 bouquet garni: 1 Tbsp. mixed pickling spices, 1 sprig parsley, 1 bay leaf, all tied in a cheesecloth bag; 4 Tbsp. fresh dill, chopped; 2 cups sour cream; 1 tsp. salt; 1 cup water; 1 bouquet garni: 1 Tbsp. mixed pickling spices, 1 sprig parsley, 1 bay leaf, all tied in a cheesecloth bag; 1 bouquet garni: 1 Tbsp. mixed pickling spices, 1 sprig parsley, 1 bay leaf, all tied in a cheesecloth bag

Preparation info

Serves
8
as an hors d’oeuvre

Difficulty
Easy

Appears in

Good Cheap Food

By Miriam Ungerer

Published 1973

About

Leftover baked fish can be used, perhaps simply mixed with some of the Cucumber Sauce served with the fish. But poached fish from a firm variety is really more suitable. Cod, haddock, or kingfish (which is a big mackerel) are logical choices. There’s quite a lot of dazzle in this hors d’oeuvre and it can be made with little bother or expense.

Ingredients

Fish course
Leftovers
Gluten-free
Pescatarian

Ingredients

Method