Beluga in Brine

Beluga in Brine - Russian Fish & Seafood Recipe

How to Cook & Prepare Beluga in Brine:

500 g fresh beluga 1 tblsp pickle brine
2 pickled cucumbers 1 tblsp flour
200 g fresh mushrooms 2 tblsps butter
or 100 g pickled salt, pepper
mushrooms

Prepare and cut the fish into pieces of the desired size. Peel and cut the pickles lengthwise; remove the seeds and cut each half into three pieces. Cut up the mushrooms. Put the mushrooms and pickles between the pieces of fish. Sprinkle with salt and pepper. Add 1 ½ cuspful of stock (or water) and the brine. Cover with a lied and simmer for 15 to 25 minutes. Drain the stock into another saucepan and boil until about a cupful remains. Prepare the sauce as directed in the recipe for steamed sturgeon but do not add lemon juice. Serve on a heated platter with the mushrooms, a slice of lemon and pickles on each piece of fish. Pour over strained sauce. Garnish with boiled potatoes.

Sturgeon, sevruga, sterlet or catfish in brine

Substitute any of these fish in the above recipe.

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