Are you an active online netizen, using the best and boldest today’s onliniverse has to offer? If so, you may already have come across Pinterest.com – the incredibly inspiring online community where people can “pin” pictures that they liked anywhere on the net. We’ve joined Pinterest.com just recently, and we were fairly pleased to see that many people have already pinned Ira’s images here and there, including some taken from this very blog. Which does deliver additional justification to what we do here.
for 2 servings:
11-14 ounces (300-400 grams) of white fish fillets
half a leek stem
1 can of coconut milk (13 fluid ounces or 400ml)
2 tablespoons butter
a few sprigs of thyme
a fewl sheets of sage
Here’s a very interesting recipe that I’d like to share with you. I found it in the most important Russian cookbook, which was first published in 1939. People in Russia used to cook after this book for decades, and they still do.
I’ve been cooking fish after this recipe fairly often, and I will in the future – I simply love the taste. It turns out juicy and flavored with vegetables, herbs and butter. And: take a look at the pictures above and note how exquisite it might look like when served, if the fish isn’t removed from the paper!
I have improved the recipe just a little, having added the coconut milk – that makes the taste richer and adds some oriental color, if you like.
Cut the white fish fillet into portions of approximately 5-7 ounces (150-200 grams) and add some salt. Place the fish fillets on the baking paper (oil the paper with some butter). Spread oil mixed with pepper, grated carrots and onions over the fish, sprinkle with lemon juice and add the greens, then form the paper edges to make it look like a pack with the fish inside, and and them up with a string of kitchen twine. In a pot, bring 1/8 gallon (500 ml) of water and coconut milk to boil, put the bags with the fish into the pot and cook for approximately 15-20 minutes on a low heat. Simple, isn’t it? Don’t forget to share your experience in the comments if you feel like cooking after this recipe!