Bass and Vegetables stewed in pickle brine

Bass and Vegetables stewed in pickle brine - Russian Fish & Seafood Recipe

How to Cook & Prepare Bass and Vegetables stewed in pickle brine:

600 g bass 1 tblsp butter
50 g celeriac dash of nutmeg
50 g parsley (optional)
500 g pickle brine 4-5 peppercorns
120 g grape wine 4-5 whole allspice
1 tblsp flour herbs

Cut the unskinned fish into portions (with or without bones). Shred or dice the parsley and celeriac and spread on the fish and sprinkle with grated nutmeg, freshly ground black pepper and allspice. Add boiled and strained pickle brine and dry wine to barely cover the fish. Cover the saucepan and simmer from 25 to 30 minutes. Drain the stock into another saucepan, heat to the boiling point and stir in the flour which has been blended with creamed butter. Stir until smooth and heat until thick. Taste to correct seasoning with salt, pickle brine or wine. Pour the sauce onto the fish and heat but do not boil. Serve with boiled rice or potatoes; pour the sauce over the fish and sprinkle with minced parsley.

Codfish, scad, sole or catfish and vegetables stewed in pickle brine

Any of these fish may be substituted in the above recipe.

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