Boiled fish

Description

For preparing boiled fish, it's best to use boneless fish such as pike-perch, sturgeon, sevruga, or beluga. Boiled potatoes sprinkled with herbs, fresh cucumbers and tomatoes, as well as horseradish with vinegar, go well with boiled fish. Preparation: Clean and gut the fish. Wash, peel, and chop the onion, carrot, and parsley root. Place the fish and vegetables in a large pot, add enough cold water, salt to taste, and cook until done. Remove the fish from the pot and cut into thick pieces. Place the fish on a serving dish and drizzle with vegetable oil.

Instructions