Steamed fish

Steamed fish - Russian Fish & Seafood Recipe

How to Cook & Prepare Steamed fish:

The fish best for steaming are zander, catfish, pike, burbot, salmon, pieces of sturgeon, sevruga, beluga and sterlet. If a rack is used, cook the bones, head (without gills), tail and tins in the stock. The bones must be washed thoroughly and boiled for 40 to 50 minutes with onion and parsley and then strained. Use the fish liquor to make the sauces served with fish.

Lay the fish in one layer in a shallow pan or on the rack of a fish pan. Add salt and pepper and just enough liquor to cover 2/3 of the fish. Cook covered with a lid.

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