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
It is quite possible to track the history of written cooking instructions back into distant history, in fact as far back into history as early Egypt, and possibly even further than that. Having said that, mostly, these early cook books were just simple pictorial, hieroglyphic or cunieform recipes for preparing meals.
Interestingly, the most ancient recipe found, according to experts are a few clay tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel wonderful. Progressing into The time of the romans around 25BC a man called Apicius compiled some documents showing how to cook the recipes enjoyed by wealthy roman citizens. In his publication, he recounts how the meals of wealthy Romans were separated into starters, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also describes how the Romans were skilled in the use of a wide range of spices and herbs, including a few that are still present in modern kitchens such as bay, fennel and asafoetida. Later, in the 15th century, knights returning from the crusades brought us a variety of foods and herbs from the East, such as rosemary and coriander. The introduction of these new foods and spices was responsible for an outbreak in books on cookery, the majority of which are kept safe in private collections. During the next few hundred years, the wealthy families of Europe strove to serve the most extravagent meals, and as a result cooks and their recipe collections became highly prized. Notwithstanding that, it was during the 1800s that cookery and cookery books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, spent years to assembling, testing, and recording recipes for their fellow cooks to enjoy. Like it or not, the introduction of TV brought us TV chefs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the internet revolution, permitting everybody to access thousands of recipes just like those on this recipe site. |
We hope you enjoy this Russian Pickled Whitefish recipe.
