Sevruga in tomato sauce with mushrooms

Sevruga in tomato sauce with mushrooms - Russian Fish & Seafood Recipe

How to Cook & Prepare Sevruga in tomato sauce with mushrooms:

500 g sevriga 1 tsp flour
200 g fresh mushrooms 2 tblsps butter
3 tblsps white wine salt, pepper
3 tblsps tomato puree

Cut the prepared fish into pieces of the desired size, scald and rinse in cold water. Add cut champignon or boletus mushrooms. Sprinkle with salt and pepper. Add white wine and a cupful of stock (or water) combined with the tomato puree. Cover the saucepan with a lid and simmer for 15 to 25 minutes. When the fish is tender, drain the stock into another saucepan and make the sauce as directed in the recipe for steamed sturgeon. Serve garnished with boiled potatoes and fresh-salted cucumbers.

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