BELARUSIAN FISH SALANKA WITH BOILED POTATOES

Ingredients

• •500 g fish
• •200 g cucumbers
• •80 g capers
• •1 onion
• •2 potatoes
• •4 tblsps butter
• •1 tblsps bread crumbs
• •salt
• •For stewed cabbage:
• •800 g cabbage
• •2 onions
• •2 tblsps tomato paste
• •1 tblsp 3 % vinegar
• •1 tblsp sugar
• •1 tblsp flour
• •2 tblsps butter
• •bay leaves
• •pepper
• •salt

Directions

1. 1Dress the cod-fish, perch or zander, cut the fillet into small pieces and boil in a little water
2. 2Put shredded pickled cucumbers into shallow saucepan, add browned onion, fish stock and boil covered with a lid for 10 to 15 minutes over a slow heat
3. 3Shred cleaned fresh cabbage, put it in separate saucepan, add butter and water, cover with a lid and stew for about 40 minutes
4. 4Then add browned onion, tomato paste, vinegar, sugar, salt, bay leaves, pepper and stew until done
5. 5When the cabbage is ready, add flour browned with butter, mix and saute
6. 6Put a layer of sauerkraut in a deep pan, over it place the bits of boiled fish, then a layer of cucumbers and capers and a second layer of stewed cabbage
7. 7On top put boiled potatoes cut into rings, dust with bread crumbs and brush with butter
8. 8Bake in oven for 15 to 20 minutes
9. 9Before serving garnish the salanka with parsley greens and lemon