Dried sabrefish (chekhon)
A flat, sabre-shaped dried freshwater fish with firm amber fatty flesh for beer and salads.
Dried sabrefish (chekhon) is a flat, sabre-shaped freshwater fish, salted and air-dried, with firm amber fatty flesh and a rich saltish-fishy taste. It is served as a snack with beer, filleted with boiled potatoes and into salads, and the heads and backbones are used for fish stock.
Recipes with this ingredient
Lamb with chehonya is an unusual combination of tender meat and aromatic dried fish from French culinary traditions. The lamb loin is seared to a golden crust and then baked to retain juiciness. The sauce made from beef broth, cream, and mustard gains deep flavor from the chehonya, adding spicy notes. The onion-garlic sauté enhances the dish's aroma, while parsley adds freshness at the end. This dish surprises with a balance of flavors—rich, with a delicate creamy aftertaste where the meat harmonizes with fish undertones. It is served with a sauce that perfectly complements the texture of the lamb. Such a recipe is suitable for an exquisite dinner and for those who appreciate bold gastronomic choices.
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