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.

4 steaks, cut from loin, about 2 -cm thick
1 onion, cut into rings
1/2 cup butter
4 tablespoons oil
1/4 cup flour
1/2 teaspoon dill seeds
150 gr fresh mushrooms, sliced
1/2 cup Chablis or other dry white wine
Salt and pepper, to taste

Gently pound the flour into the steaks. Along with the onion rings, quickly brown the steaks in the butter and oil over a high flame in a Dutch oven. When steaks are browned on both sides, add the remaining ingredients, cover, and simmer over very low heat for 30-40 minutes.

4 eggs yolks
2tablespoons honey
2 cups white wine

Beat the egg yolks in the top of a double boiler over barely simmering water with the honey. Add the wine and continue cooking until sauce thickens.