Gaby
Finnish Herring
Cut herring fillets into pieces and soak them in a marinade prepared as follows: mix prepared horseradish, powdered sugar, vinegar, sliced onions, and oil. Let the herring sit for 3-4 hours.
Serve as an appetizer alongside hot boiled potatoes.
“Eye” Dish
Take fillets, cut them into pieces, season with salt and pepper, coat in flour, and dip in batter. Fry them, arranging them in a ring on a skillet, crack an egg inside, and bake in the oven.
Serve in the skillet, garnished with herbs.
For 300-400 grams of fish, use 2 eggs, and for the batter, 40 grams of milk, 1 egg, and 2 tablespoons of flour.
For frying, use a tablespoon each of oil and lard.
Fish Solyanka
Clean the fish (preferably nototenia), remove the skin, take out the bones, and cut into pieces (3-5 pieces per serving). Use the scraps to make a strong broth. Sauté onions with tomato puree in butter. Peel the pickles, remove the seeds, and cut them into diamonds. Add the onion and tomato mixture, pickles, capers, fish, and spices to the boiling broth, and cook for 5-10 minutes.
When serving, add olives and lemon slices to the solyanka.
