Russian Fish Bake not only tastes good but is also extremely filling and reasonably economical. Serve it with creamed potatoes and, to drink, a well-chilled dry white wine.
4 oz. plus
2 teaspoons butter
2 medium-sized onions, finely chopped
1 tablespoon chopped fresh parsley
1 lb. cooked white fish, such as cod, skinned, boned and flaked
1 lb. tomatoes, blanched, peeled and thinly sliced
2 lb. spinach, parboiled and drained
2 teaspoon salt
2 teaspoon black pepper
1 teaspoon dried basil
1 teaspoon dried thyme
4 fl. oz. fish stock
4 fl. oz. dry white wine
3 oz. fresh white breadcrumbs
2 oz. Cheddar cheese, coarsely grated
Preheat the oven to moderate 350°F (Gas Mark 4, 180°C). Grease a large, deep baking dish with the 2 teaspoons of butter. Set aside.
In a medium-sized frying-pan, melt 2 ounces of the remaining butter over moderate heat. When the foam subsides, add the onions and parsley and fry, stirring occasionally, for 5 to 7 minutes or until the onions are soft and translucent but not brown. Remove the pan from the heat and set aside.
Place the fish, onion and parsley mix-ture, the tomatoes and spinach in the dish in alternating layers, sprinkling a little of the salt, pepper, basil and thyme between each layer.
Pour over the fish stock and wine.
Two Russian specialities – Russian Fish Bake and Russian Eggs.
Sprinkle the breadcrumbs and grated cheese over the top. Cut the remaining butter into small pieces and dot over the breadcrumbs and cheese.
Place the dish in the centre of the oven and bake for 20 to 25 minutes or until the cheese has melted and the topping is golden brown.
Remove the dish from the oven and serve immediately. ‘4 f i -‘ ‘: -J. I