Ingredients
4 pieces of whitefish fillet (about, 6 oz each)
1 onion, thinly sliced
1 tbsp mustard
1 tsp whole coriander seed
1 tsp minced garlic
1 cup white wine
1/4 cup vinegar
1/4 cup :water
2 tbsp chopped fresh dill
1 salt and pepper, to taste
Directions
PREHEAT OVEN TO 375F. Place the whitefish in a baking dish just large
enough to hold the fillets comfortably, spread the onions over the
top and set aside. Combine mustard, coriander, garlic, wine, vinegar,
water, dill, salt and pepper in a small pot. Place over high heat,
quickly bring to a boil and pour over the whitefish fillets. Cover
the baking dish and place in the oven for 5 minutes. Remove from the
oven, let cool to room temperature and place in the refrigerator.
Serve chilled.
Servings: 4 servings
Russian Pickled Whitefish Recipe brought to you by Recipe Ideas
Categories: Fish; Pickle; Russian; Seafood
The History of Recipes
Academics have tracked the existence of recipes way back into history, in fact as far as early Egypt, and quite possibly further than that. However, mostly, these old cookbooks were just very simple pictorial, hieroglyphic or cunieform instructions for preparing food.
Fascinatingly, the most ancient recipe found, according to academics are a few ancient tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel wonderful and blissful. Progressing into The time of the romans 25BC a roman called Apicius compiled a collection of scripts showing how to cook the recipes prepared by wealthy roman citizens. In his scrolls, Apicius describes how the roman meals were split into starters, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also tells us how the Roman cooks were skilled in the use of many different herbs and spices, including many that are still in use today such as thyme, mint and parsley. In the 15th century, knights returning from the crusades brought back many new foods and herbs from the East, including parsley, basil and rosemary. These new herbs and spices was responsible for an increase in recipe publications, the majority of which are now in private libraries. Over the next few centuries, the rich and powerful families of Europe strove to lay on the most exotic meals, and as a result the best cooks and their collection of recipes were much in demand. Nevertheless, it was during the nineteenth century that haute cuisine and cookery books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, spent years to assembling, verifying, and recording recipes for their fellow cooks to enjoy. By the arrival of the twentieth century, cookery publications are starting to become popular mostly as a result of increased literacy, people having increased free time and having more disposable income. The introduction of television brings us celebrity TV chefs and the recipe books that accompanied them. And that neatly brings us to the present day and the invention of computers and the internet, permitting everyone to access thousands of recipes like those on our site. |
We hope you enjoy this Russian Pickled Whitefish recipe.
