Solyanka with Sturgeon in a Skillet

Ingredients

• Fillet of Sturgeon 20 oz
• Ghee 4 spoons
• Lard 2 spoons
• Sugar 1 tablespoon
• Wheat Flour 2 spoons
• Tomato Puree 4 spoons
• Ground Breadcrumbs 2 spoons
• Fish Oil 1 glass
• Onion 3 heads
• White Cabbage 15 oz
• Sauerkraut 15 oz
• Capers 0 oz
• Olives stuffed with lemon 0 oz
• Bay leaf 2 pieces
• Pickled Cauliflower 2 pieces
• Lingonberry to taste
• Parsley to taste
• Salt to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Sauté fresh or pickled cabbage in lard with 2 tablespoons of tomato paste, a chopped onion, sugar, and a tablespoon of flour.

Step 2

Cut the prepared fish (sturgeon or sterlet) into pieces weighing 40–50 grams.

Step 3

Place separately in a saucepan or pot, sprinkle with pepper, add salt, include capers, cucumbers peeled and deseeded, sliced, add the remaining tomato puree, onion that has been chopped and lightly sautéed in oil, a cup of fish stock, and 2 bay leaves. Cover with a lid and simmer for 15–20 minutes. Then add flour mixed with 1 teaspoon of oil, stirring gently to avoid breaking the fish pieces, and bring to a boil for 1–2 minutes.

Step 4

Place 1/3 of the stewed cabbage at the bottom of a skillet, spread it out, drizzle with the sauce obtained from cooking the fish, cover with the remaining cabbage, smooth it out, sprinkle with crushed breadcrumbs, drizzle with oil, and put it in the oven for 8–10 minutes.

Step 5

When serving, arrange washed olives on the solyanka, and garnish with lemon slices or unsweetened pickled cherries, grapes, plums, or lingonberries, along with sprigs of parsley.