Assorted Fish Selyanka (Solyanka)
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- ruffe
- funt whitefish
- funt pikeperch
- funt salted fish
- funt white roots
- onion
- bay leaf
- grains pepper
- stakan flour
- crayfish tails
- lozhka tomato puree
- tsp gherkins
- tsp capers
- marinated white mushrooms
- olives
- lemon
- tsp cream
Instructions
- Boil and strain a fish-trimming bouillon; thicken with a roux and add pickled garnishes.
- Poach the fresh-fish fillets in it.
- Add salted fish, crayfish tails, lemon juice, and tomato puree for color; serve.