Fish à la Merchant
Description
This recipe won't take much time. The phrase "merchant's table" immediately evokes an image of abundant, even excessive fare—a linen tablecloth laden with dishes of pies, pots of porridge, small bowls of pickles, tubs of aspic and jellied fish, jugs and pitchers of kvass, and bunches of bagels and rusks. Indeed, merchant cuisine was famed for its richness and variety, with fish dishes holding a special place. This recipe for fish "po-kupecheski" (merchant-style) is, of course, adapted to modern realities, yet it's rooted in authentic traditions of Russian feasting. You can use various types of fish—preferably river fish, though sea fish works well too. For everyday meals, pike-perch or mackerel are suitable; for festive occasions, opt for salmon or sturgeon. Despite its "lavish" name and attractive appearance, merchant-style fish is actually a very simple and convenient dish. A piece of this fish wrapped in dough makes an excellent alternative to boring sandwiches and toast, perfect for a light yet satisfying afternoon snack or quick bite. Serve hot.
Instructions
- 1
Step 1
Clean the fish, gut it, and wash it. Cut off the tail and head, then separate the fillet from the bones.
- 2
Step 2
Season the fillet with salt and pepper.
- 3
Step 3
Peel the onion and slice it into half-rings.
- 4
Step 4
Cut the carrots into julienne strips.
- 5
Step 5
Roll out the puff pastry into a flat sheet. Prick it in several places with a fork.
- 6
Step 6
Beat the egg.
- 7
Step 7
Now, place a piece of fillet on one half of the dough layer. On top of it, add onion and carrots. Then place the remaining piece of fillet. Cover with the second half of the dough layer, seal the edges, shape it accordingly. Optionally, decorate with "scales" and make a "tail" and "fins" for the fish :). Brush with beaten egg and bake in the oven at 180°C until golden brown.