Sole or halibut with leek and celery in boiled fish sauce

Sole or halibut with leek and celery in boiled fish sauce - Russian Fish & Seafood Recipe

How to Cook & Prepare Sole or halibut with leek and celery in boiled fish sauce:

600 g sole or halibut 300 g boiled fish sauce
100 g leek 40 g butter or butter
100 g celery margarine
40 g white wine 1 tsp lemon juice
120 g mushrooms salt
40 g crabmeat pepper

Spread the finely shredded leek and celery on the bottom of a saucepan and put in the fish cut into portions. Sprinkle with salt and pepper. Add fish stock and white wine. Cover with a lid and steam over low heat. Serve the fish and vegetables garnished with cooked mushrooms and crabmeat. Boil the stock until one half remains. Add the boiled fish sauce (see p.87) to the stock and bring to the boil. Add the butter and lemon juice; taste to correct seasoning. Serve the fish with sauce poured over.

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	Sole or halibut in tomato sauce		Fillet of sole