Corn Porridge with Fish and Eggplant
Main Dishes • Russian
Description
Recipe taken from the book 'Delicious Porridges. 365 Best Recipes'.
Ingredients
- Coarse Cornmeal 5 oz
- Sole fillets 20 oz
- Eggplants 20 oz
- Clarified Butter 0 oz
- Vegetable Oil 5 tablespoons
- Parsley 5 sprigs
- Onion 2 heads
- Tomatoes 2 pieces
- Adjika 1 tablespoon
- Celery salt 1 bunch
- Red Long Chili Peppers to taste
- Ground Black Pepper to taste
- Salt to taste
Step-by-Step Guide
Step 1
Pour 500 ml of boiling water over the cornmeal, cook on high heat for 5 minutes, add salt, then cover the pot with a lid and finish cooking the porridge in a preheated oven.
Step 2
Peel, wash, and slice the onion into half-rings.
Step 3
Rinse the fish and cut it into small pieces.
Step 4
Wash the eggplants, peel them, cut into large pieces, and blanch in boiling water for 5 minutes.
Step 5
Wash the tomatoes, pour boiling water over them, peel, and slice.
Step 6
Wash the greens and chop finely.
Step 7
Place the fish in a pot, add the onion, celery, black pepper, adjika, tomatoes, and vegetable oil.
Step 8
Fry the fish and vegetables for 10–12 minutes, then add the eggplants, red pepper, salt, and simmer for 20–25 minutes.
Step 9
Dress the porridge with clarified butter, mound it on a plate, and make a well in the center.
Step 10
Place the cooked fish and eggplants in the well.
Step 11
Drizzle the finished porridge with sauce, garnish with parsley sprigs, and serve.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!