Zander parboiled in Brine

Zander parboiled in Brine - Russian Fish & Seafood Recipe

How to Cook & Prepare Zander parboiled in Brine:

800 g zander mushrooms
300 g pickled 120 g fish head
cucumber brine (sturgeon, etc.)
2 pickled cucumbers 300 g brine sauce
(about 50 g) 600 g boiled potatoes
15-20 g dried minced parsley or dill

Cut the fish into portions and parboil for 25 minutes in savoury stock (300 g per kg of fish) to which the brine has been added. Peel the pickles; cut small ones in half and large ones into quarters, remove the seeds, slice and cook. Soak the mushrooms (boletus) in cold water for 2 hours then slice and cook until tender. Cut up the cartilage of the cooked sturgeon, add it to the mushrooms and cooked pickles, mix in a little hot brine sauce and set aside. Garnish the cooked fish with boiled potatoes, pickles, the cooked cartilage and mushrooms. Pour over the brine sauce made with the fish liquor, sprinkle with minced parsley or dill. Serves four.

Codfish, pike, catfish or burbot parboiled in brine

Substitute any of these fish in the above recipe.

	Previous		Next
	Pike boiled in brine		Parboiled fish with steamed sauce