Fish dishes were always particularly popular in Ancient Rus. The history of ukha soup, which is believed to be an authentic Russian culinary invention, dates back several centuries.
Recipe «Baltic fish soup with mushrooms and cream»
Recipe «Avocado and prawn salad in a honey-soy dressing»
Recipe «K-53 pike perch with vegetables and bacon in a mushroom sauce»Baltic fish soup with mushrooms and cream recipe serves 2 persons; preparation time ~ 15 minutes; cooking time ~ 30 minutes Ingredients: 300 ml. fish broth, 50 g. salmon fillet, 50 g. pike perch, 100 g. potato, 1 white onion, 40 g. fresh mushrooms, 100 ml. cream, fresh green herbs, salt, pepper, 1 Bay leaf. Directions: Boil fish to make the broth. Put the boiled fish to the side, you will not need it again. Strain the broth and put it back on the stove. Cut the potatoes into large pieces. Slice the mushrooms and chop the onion. Add of the vegetables into the fish broth and let everything boil for 10-15 minutes. Then put the raw salmon and pike perch fillets into the soup along with a bay leaf and peppercorns. After about 15 minutes, pour in the cream and let the soup finish cooking on low heat. Sprinkle freshly chopped herbs on top before serving. Avocado and prawn salad in a honey-soy dressing recipe serves 2 persons; preparation time ~ 10 minutes; cooking time ~ 10 minutes Ingredients: 1 avocado, 20 g. shelled prawns, 60 g. fresh mushrooms, 1 tomato, 1 red bell pepper, fresh green herbs, lettuce, salt, pepper, cranberries (as a garnish). Ingredients for the dressing: 20 g. honey, 10 ml. soy sauce, 10 g. mustard, ginger. Directions: Chop the mushrooms and saute in a frying pan with a little salt and pepper. Cut the avocado and tomato into thin wedges and the red pepper into long sticks. Put the mushrooms on the plate with the chopped lettuce on top. Then add on the avocado. The prawns should be placed on the very top. Put slices of pepper and tomato on both sides of the finished salad. To make the honey soy dressing, combine the soy sauce, honey, a little spicy mustard and grated ginger in a bowl. Mix well and drizzle on the salad. Garnish with cranberries and fresh green herbs before serving. K-53 pike perch with vegetables and bacon in a mushroom sauce recipe serves 2 persons; preparation time ~ 15 minutes; cooking time ~ 30 minutes Ingredients: 200 g. pike perch fillet, 40 g. fresh mushrooms, 50 g. bacon, 2 white onions, 1 leek, 100 g. pumpkin, 100 g. potato, 4 cherry tomatoes, 1 lemon, 1 egg, 100 ml. cream, vegetable oil, butter, fresh green herbs, salt, pepper, turmeric. Directions: Squeeze lemon juice onto the fish fillet. Sprinkle on salt and pepper and let it sit and marinate for about 15 minutes. Cut the bacon and onions into small pieces. Lightly fry in a pan and then put them in an oven-safe dish and in the cooker to bake. Beat the egg in a small bowl and dip the fish in it. Fry the fish in a pan until it is half cooked. Then place the fish in the cooker to bake for 10 minutes. To make the side dish, cut the pumpkin and leek into thin sticks. Fry in a frying pan, adding in a little salt and pepper. Fry the potato in quite a bit of oil until crispy. Put the leek and pumpkin down as the first layer on a plate. Then put down half of the onion and bacon mixture, and finally, half of the pike perch fillet. Then put down the rest of the onion and bacon, then the fish and the fried potatoes on top. To make the sauce, cut the mushrooms and saute them in butter in a saucepan with salt. Pour in the cream and add in a little turmeric. Mix well. Garnish the dish with cherry tomatoes and serve with the sauce.