Rӯba, Zapechennaya y Smetannom Souse s Grechnevoǐ Kasheǐ

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

Fish baked with smetana sauce and buckwheat porridge

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.

Ingredients

Europe
Russia
Fish course
Pescatarian
Eastern Europe

Ingredients

Method