Rӯba, Zapechennaya y Smetannom Souse s Grechnevoǐ Kasheǐ

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.