Beluga with Cherry
⏳ Time
50 minutes
🥕 Ingredients
10
🍽️ Servings
4
Description
Beluga with Cherry
Ingredients
- Beluga - 17.6 oz
- Cornichons - 2.1 oz
- Pickled Chanterelles - 1.4 oz
- Marinated cherries - 2.8 oz
- Clarified Butter - 1 tablespoon
- Cucumber Brine - ½ cup
- Lemon - 1 piece
- Bread Kvass - 1 cup
- Wheat Flour - 1 tablespoon
- Salt - to taste
Step by Step guide
Step 1
Cut the beluga into portion-sized pieces and slice the cornichons.
Step 2
Fry the fish in clarified butter until a golden crust forms.
Step 3
Then pour kvass and brine over the pieces of beluga, add cornichons, mushrooms, cherries, season with salt to taste, and simmer on low heat for 15–20 minutes. After that, remove the fish from the broth.
Step 4
Dry the flour in a dry skillet until it turns a cream color and let it cool.
Step 5
Dissolve the flour mixture in 100 grams of broth, pour it into the remaining broth, and cook for 5–7 minutes.
Step 6
When serving, place the fish on a plate, garnish with herbs and lemon slices. Serve with a salad of fresh vegetables.
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