Name: Rӯba, Zapechennaya y Smetannom Souse s Grechnevoǐ Kasheǐ (Fish baked with smetana sauce and buckwheat porridge)
Yield: Serves Six
Cuisine: Russia
Ingredients: butter or fat for the fish, 70 g (2½ oz); cod or similar fish, 1 kg (2 lb), cleaned weight; sour cream, 150 ml (¼ pint); butter, 15 g (½ oz); salt to taste; fish stock or milk, 200 ml (⅓ pint); grated cheese, 20 g (nearly 1 oz); toasted breadcrumbs; salt and pepper and flour; flour, 1 tbs; a hard-boiled egg, chopped; butter for the groats, 30 g (1 oz); a raw egg; chopped parsley; buckwheat groats, 140 g (5 oz)

Preparation info

Serves
Six

Difficulty
Medium

Appears in

North Atlantic Seafood

By Alan Davidson

Published 1980

About

This recipe is typically Russian in its use of a porridge (kasha) made in this instance, as for many other purposes, from buckwheat. The recipe comes from Okeanichyeskaya ryâba y domashnyem pitanii (Ocean Fish in the Home Kitchen) by Bogomolov and Krasheninnikova. I have amplified it slightly, in describing how to make the buckwheat kasha.