Vinaigrette with Sprats
Salads • Russian
Description
From the book 'Russian Cuisine: The Best of 500 Years.'
Ingredients
- Green Peas 5 oz
- Sprats 5 oz
- Milk 10 fl oz
- Vegetable Oil 0 fl oz
- Potato 5 oz
- Carrot 5 oz
- Beetroot 5 oz
- Onion 0 oz
- Dill 0 oz
- Salt to taste
Step-by-Step Guide
Step 1
Wrap the potatoes, beetroot, and carrots in foil and place them in an oven preheated to 390°F.
Step 2
Roast the vegetables until tender. This will take anywhere from 40 minutes to an hour and a half, depending on the size of the vegetables.
Step 3
Blanch the peas in salted boiling water for one minute.
Step 4
Peel the cooked vegetables and cut them into small cubes.
Step 5
Chop the onion in the same way.
Step 6
Remove the thick stems from the dill and chop the leaves.
Step 7
Combine the prepared vegetables, peas, and dill, then dress the salad with oil and season with salt.
Step 8
Before adding a portion of the regular vinaigrette with zesty salted fish, it should be lightly prepared.
Step 9
Remove the head, entrails, and fins from the sprat. Use your fingers to separate the fillet from the backbone. If the sprat is too salty, you can soak it in milk for a few hours.
Step 10
Place the cleaned and soaked (if necessary) fillet in a bowl and drizzle with vegetable oil. After a couple of hours, the sprats can enhance the most popular Russian salad.
Step 11
Take the prepared salad and garnish it with fish.
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