White Amur Steak
1 serving
15 minutes
White amur steak is a dish that embodies the sophistication of Russian cuisine. White amur, an exquisite fish with a delicate, slightly sweet flavor, gains special depth when paired with eggplant and tomatoes. Fried in a mixture of butter and vegetable oil, it acquires an appetizing crispy crust, while spices enhance its natural freshness. The origins of the dish trace back to the culinary traditions of Russia's river regions where amur is one of nature's most valuable gifts. This steak pairs wonderfully with light vegetable side dishes and white wine, creating a cozy dinner atmosphere. Its simple preparation makes it accessible even for novice cooks, while its rich flavor and noble texture turn it into the centerpiece of family gatherings.
1
Cut the eggplant into thick slices.
- Eggplant: 40 g
2
Do the same with the tomato.
- Tomatoes: 80 g
3
To salt.
- Sea salt: to taste
4
Wash and dry the fish.
- Grass carp: 200 g
5
Heat vegetable oil in a pan.
- Vegetable oil: 1 teaspoon
6
Add butter.
- Butter: 30 g
7
Place the fish and eggplant in the pan. Add a little salt.
- Grass carp: 200 g
- Eggplant: 40 g
- Sea salt: to taste
8
After 3-4 minutes, flip and reduce the heat to medium.
9
Season with fish spices.
- Fish seasoning: to taste
10
After 7 minutes, remove from heat and transfer to a plate. Add chopped tomato. Ready.
- Tomatoes: 80 g
