Sturgeon, Severuga, Beluga Zander, Carp or Pike Baked in Sour Cream

Sturgeon, Severuga, Beluga Zander, Carp or Pike Baked in Sour Cream - Russian Fish & Seafood Recipe

How to Cook & Prepare Sturgeon, Severuga, Beluga Zander, Carp or Pike Baked in Sour Cream:

750 g fish or 500 g 2 tblsps flour
filleted fish 4 tblsps butter
800 g potatoes Salt, pepper
1 cupful sour cream Minced parsley
2 eggs 200 g fresh mushrooms
25 g cheese

Sprinkle the prepared fish with salt and pepper. Roll in flour and brown in butter. Fry the mushrooms, and the pared, washed and sliced potatoes (1/2 cm thick). Put the fish in the frying pan and top each piece with sliced hard-cooked eggs and mushrooms. Put the fried potatoes around the fish and pour over strained sour cream sauce. Sprinkle with grated cheese, pour over the melted buuter and bake for 5 or 6 minutes until brown. Before serving sprinkle with minced green parsley

Soour Cream Sauces

Bring the sour cream to a boil. Stir in one teaspoonful of flour which has been blended with one teaspoonful of butter. Stirring constantly boil for 1 or 2 minutes and then salt to taste.

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