Description
This dish is from an old cookbook my grandmother's 1907 edition, from the section on Jewish cuisine. The fish is cooked just for this recipe, the result is simply fabulous. Lin is one of the most delicious species of fish, highly valued in the Jewish kitchen, not fried, but boiled in milk.
Ingredients
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Fish
1 piece
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Milk
500 ml
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Water
200 ml
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Onion
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Carrots
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Butter
50 g
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Salt
Cooking
The fish is cleaned from the scales, entrails, wash thoroughly and cut into pieces a La carte. On the bottom of the pan put sliced carrot and onion.
They servings of fish, pour broth, then add the milk, enough to cover the fish, add salt and cook on primarschule or on the minimum heat for 45 minutes. Add the butter and cook for another 5-10 minutes.
Serve the fish hot with milky creamy gravy and a side dish or cold, gravy prevraschaetsya in a delicate jelly. In any case, it is simply a delicacy! Bon appetit!
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