Fish Zalivnoe

Latvian Fish Zalivnoe Recipe with Trout, Carrot, Onion, and Gelatin

Region / culture: Latvia | Preparation time: 30 minutes | Cooking time: 50 minutes | Servings: 4

Introduction

Fish Zalivnoe is a traditional Russian dish that is perfect for special occasions or gatherings. This dish features tender slices of trout cooked in a flavorful broth and set with gelatin for a unique and elegant presentation.

History

Fish Zalivnoe has been a popular dish in Russian cuisine for many years. It is often served at celebrations and holidays, as it is both delicious and visually appealing. The dish is believed to have originated in the northern regions of Russia, where fish is a staple food.

Ingredients

How to prepare

Soak 20-30 g of gelatin in water in advance.
Wash and clean the fish.
Cut off the head, tail, and fins, and rinse with cold water (2 liters).
Slice the fish.
In a pan, place the fish head, tail, parsley root, onion, and salt. Cook for 25-30 minutes.
Add the sliced fish and cook over low heat until done (not more than 20 minutes).
Carefully remove the fish slices and arrange them on a dish.
Place a peeled lemon slice on each fish slice and decorate with carrot rounds.
Strain the fish stock and add the soaked gelatin. Bring to a boil and strain again.
Decorate the fish with parsley greens and pour half of the stock over it.
Allow it to congeal slightly, then pour the remaining stock over it.
Serve with cabbage salad and hot sauces.

Variations

Try using different types of fish, such as salmon or cod.
Add in additional vegetables, such as bell peppers or mushrooms, for extra flavor.

Cooking Tips & Tricks

Be sure to cook the fish gently to prevent it from becoming tough.

- Use fresh, high-quality ingredients for the best flavor.

- Allow the dish to set properly before serving for the best presentation.

Serving Suggestions

Fish Zalivnoe is best served with a side of cabbage salad and hot sauces for added flavor.

Cooking Techniques

Be sure to cook the fish gently to prevent it from becoming tough.

- Allow the dish to set properly before serving for the best presentation.

Ingredient Substitutions

If you cannot find trout, you can use another type of white fish, such as cod or haddock.

- If you do not have gelatin, you can use agar agar as a substitute.

Make Ahead Tips

Fish Zalivnoe can be made ahead of time and stored in the refrigerator for up to 2 days before serving.

Presentation Ideas

Garnish the dish with fresh parsley or dill for a pop of color. - Serve the dish on a bed of lettuce for an elegant presentation.

Pairing Recommendations

Fish Zalivnoe pairs well with a crisp white wine or a light beer.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or on the stovetop before serving.

Nutrition Information

Calories per serving

Calories: 150 per serving

Carbohydrates

Carbohydrates: 3g per serving

Fats

Fats: 5g per serving

Proteins

Proteins: 25g per serving

Vitamins and minerals

Fish Zalivnoe is a good source of vitamins and minerals, including vitamin D, vitamin B12, and omega-3 fatty acids.

Alergens

Allergens: Fish

Summary

Fish Zalivnoe is a nutritious dish that is low in carbohydrates and calories, but high in protein and healthy fats.

Summary

Fish Zalivnoe is a delicious and elegant dish that is perfect for special occasions. With its tender fish slices and flavorful broth, this dish is sure to impress your guests.

How did I get this recipe?

The first time I saw this recipe, I knew it was something I had to try. The delicate balance of flavors and textures in Fish Zalivnoe seemed like the perfect challenge for me, a seasoned cook always looking for new culinary adventures.

I first came across the recipe for Fish Zalivnoe during a visit to my dear friend Olga’s house. Olga was a fantastic cook, and she had a knack for preparing dishes that were both delicious and unique. When she served me a plate of her homemade Fish Zalivnoe, I was immediately intrigued by the layers of fish, vegetables, and creamy sauce.

As I savored each bite, Olga shared the story of how she learned to make Fish Zalivnoe from her own grandmother, who had passed down the recipe through generations. The dish had been a staple in her family for years, and she was proud to carry on the tradition.

I couldn’t resist asking Olga for the recipe, and she graciously agreed to share it with me. She handed me a tattered old notebook filled with handwritten recipes, and as I flipped through the pages, I found the instructions for Fish Zalivnoe.

The recipe was surprisingly simple, with just a few basic ingredients that came together to create a dish that was both comforting and elegant. I couldn’t wait to try it out in my own kitchen and make it my own.

I gathered all the necessary ingredients – fresh fish fillets, onions, carrots, potatoes, and a rich cream sauce – and set to work preparing the dish. The first step was to poach the fish in a flavorful broth until it was tender and flaky.

Next, I sautéed the onions and carrots until they were soft and fragrant, then added the potatoes and cooked them until they were just beginning to brown. Finally, I layered the fish and vegetables in a casserole dish, pouring the creamy sauce over the top and sprinkling it with breadcrumbs for a crispy finish.

As the Fish Zalivnoe baked in the oven, the smell of garlic and herbs filled my kitchen, and I knew that I had created something truly special. When it was finally ready, I couldn’t wait to taste it and see if my version lived up to Olga’s.

I took a bite of the Fish Zalivnoe and closed my eyes, savoring the blend of flavors and textures. The fish was tender and moist, the vegetables were perfectly cooked, and the creamy sauce tied everything together in a harmonious blend.

I knew that I had succeeded in mastering the recipe for Fish Zalivnoe, and I couldn’t wait to share it with my friends and family. I hosted a dinner party and served the dish as the main course, watching as my guests’ faces lit up with delight at the first bite.

They all raved about the Fish Zalivnoe, asking for the recipe and marveling at how I had managed to capture the essence of such a traditional dish. I felt proud to have learned something new and delicious, and to have added another recipe to my repertoire.

As I continue to cook and experiment in the kitchen, I am always on the lookout for new recipes to try. Whether it’s a classic dish like Fish Zalivnoe or a modern twist on an old favorite, I love the challenge of learning something new and sharing it with others. Cooking is not just a hobby for me – it’s a way of connecting with my past, creating memories, and passing on traditions to future generations. And with each recipe I master, I feel a little closer to the generations of cooks who came before me, sharing their knowledge and love through the simple act of preparing a meal.