Three Russian favourites – fish, horseradish and soured cream – are combined here in an excellent dish that’s easy to prepare. Use horseradish flavoured with beetroot for a rosy glow under the cream.
Ingredients
8 white fish fillets (2 lb/900 g)
½ teaspoon salt
½ teaspoon thyme
Freshly ground black pepper to taste
5 oz (150 g) prepared horseradish
1 oz (30 g) butter
¼ pint (150 ml) soured cream
Details
Serves: 4
Method
Preheat the oven to 190°C/375°F/Gas 5. Grease an ovenproof dish. Season the fish fillets with the salt, pepper and thyme.
Place four of the fillets in the baking dish. Spread half the horseradish over them. Dot with half the butter. Spread on half the soured cream.
Place the remaining four fillets on top and repeat the procedure, spreading on the remaining horseradish, butter and soured cream.
Cover the dish and bake for 30 minutes. Remove the cover and continue baking for 15 minutes more, or until the fish is flaky.
Variation:- Place a layer of sliced sour apples between the two layers of fish fillets. Bake as directed.