Name: Turbot in Dill Marinade (Палтус в маринаде с укропом)
Yield: 10 Zakuska Servings
Cuisine: Russia
Ingredients: minced parsley; Fresh dill; Salt, freshly ground black pepper to taste; 2 pounds turbot fillets (or other mild fish); Thinly sliced lemon; 4 cups brine from jar of dill pickles; 2 teaspoons snipped fresh dill (or ½ teaspoon dried dill); ⅛ teaspoon mustard seed; 1 onion, sliced into very thin rings; 1 clove garlic, minced; 8 black peppercorns; 1 bay leaf; ¼ teaspoon crushed dried red pepper

Preparation info

10
Zakuska Servings

Difficulty
Complex

Appears in

A Taste of Russia

By Darra Goldstein

Published 1983

About

Here is an interesting way to use up the leftover brine from a jar of dill pickles. This spicy fish may be served either plain or on squares of black bread.

Ingredients

2 pounds turbot fillets (or other mild fish)
Salt, freshly ground black pepper to taste
1 onion</

Europe
Russia
Starter
Snack
Pescatarian
Gluten-free
Spicy
Eastern Europe

Method

Preheat the oven to 350°F. Season the fish with salt and pepper. Lightly grease an ovenproof dish and place the fish in it. Sprinkle the onion, garlic and spices evenly over the fish fillets. Pour the dill brine over all.

Cover the dish. Bring the fish to a simmer over medium h

Become a Premium Member to access this recipe

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of