Russian Cookbook

700 gr carp, skinned and filleted
3 tablespoons plain flour
1 egg, beaten
2 cups fresh white breadcrumbs
5 tablespoons sunflower oil, for frying
Salt and pepper, to taste

For the sauce:

15 gr fresh horseradish, finely grated
150ml double cream
1 bunch of watercress, finely chopped
3 tablespoons fresh dill, chopped
2 eggs, hard-boiled and finely chopped

Salt and pepper, to taste

Cut the fish into strips, about 5 cm (long) by 1 cm (thick). Season the flour with salt and pepper. Dip the strips of fish in the flour, then in the beaten egg , and in the breadcrumbs.

Heat all oil in a frying pan. Fry the fish strips for 3-4 minutes and until golden brown. Drain on kitchen paper and keep warm.

For the sauce, put the horseradish, cream and watercress in a pan. Bring to the boil and simmer for about 5 minutes. Stir in the dill and eggs. Add salt and pepper.

Note:

You may also use cod, gurnard, monkfish, grouper, halibut, haddock, snapper.

2 cucumbers
4 ripe tomatoes
1/2 cup sour cream
Salt, pepper, to taste

Allow sliced cucumbers to drain for an hour on paper toweling. Combine all ingredients and serve immediately.

150 gr dried red kidney beans, or about 250 gr canned red kidney beans
1 teaspoons salt
3 teaspoons white wine vinegar
2 tablespoons finely chopped onions
3 tablespoons finely chopped parsley
3 tablespoons finely chopped fresh coriander
1/2 teaspoon black pepper
2 tablespoons vegetable oil

If you are using the dried kidney beans, bring 2 cups of water and 1 teaspoon of the salt to the boil in a medium-sized saucepan. Drop in the kidney beans and boil for 2 minutes, then remove the pan from the heat and let the beans soak uncovered for 1 hour. Bring back to the boil, lower the heat and simmer uncovered for about 1 hour, until the beans are tender but still intact. Drain in a sieve or colander and pat dry with kitchen paper.

Canned beans need only be drained, washed under cold running water and patted dry.

Put the vinegar, chopped onions, parsley, coriander, salt, black pepper and the oil into a large bowl. Mix thoroughly. Add the kidney beans, toss together thoroughly but gently with a fork and taste for seasoning.

Suggestion:

The beans may be served at once, but the flavor will be improved if they rest at room temperature for about 1 hour.