Fish solyanka with sturgeon
4 servings
60 minutes
Fish solyanka with sturgeon is a classic Russian dish that combines the rich aroma of seafood with the spicy notes of salty ingredients. The origins of solyanka date back centuries when fish was a staple in regions rich in rivers and lakes. In this recipe, tender sturgeon fillet harmonizes with the vibrant flavors of olives, pickles, and marinated cucumbers, creating a rich palette of tastes. Tomato paste adds a slight tanginess while capers provide a special zest. The broth is infused with the aromas of bay leaves and herbs, making it warming and refined. Solyanka is perfect for cold weather, warming the soul and providing a sense of home comfort. Serving with greens completes the flavor composition, highlighting the freshness and depth of the dish.
1
Bring the fish broth to a boil and reduce the heat to low.
- Fish stock: 3 l
2
Peel and slice the carrot and onion into thin strips, then fry them separately in a mixture of olive and butter.
- Carrot: 200 g
- Onion: 100 g
- Olive oil: 50 ml
- Butter: 50 g
3
Mix the sliced pickles with a little brine.
- Marinated cucumbers: 250 g
4
Sauté tomato paste in butter.
- Tomato paste: 80 g
5
Cut the sturgeon fillet into cubes and sauté.
- Sturgeon: 400 g
6
Add the prepared ingredients to the broth and simmer for 5-7 minutes on low heat.
- Sturgeon: 400 g
7
Add capers, olives, bay leaf, salt, pepper, and pieces of sturgeon.
- Capers: 15 g
- Black olives: 100 g
- Green olives: 100 g
- Bay leaf: 2 pieces
8
Sprinkle with greens before serving.
- Cilantro (coriander leaves): 10 g
- Basil: 10 g
- Parsley: 10 g
