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Ukha

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ukha
Perhaps  no dish is more stereotypically Russian than ukha, a delicate soup based on a clear fish broth.  It has ancient origins, in traditions that sprung up around Russia’s great rivers, lakes and estuaries.  Almost any kind of fish can be used, so ukha can be very humble, made from pike or carp, or a truly luxurious affair with sturgeon or sterlets.  Historically, ukha was served in every home, from the poorest peasant huts, all the way up to the imperial table, where several pounds of fish could be used to make just one serving of this amazing soup.  It is deceptively simple, easy to make (if you know what you are doing) and incredibly comforting.

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Baked Haddock In Tomato-Cream Sauce

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This recipe works with any mild-flavored, firm-fleshed fish.

1 lb haddock fillet, cut into portions
1 medium yellow onion, chopped
4 plum tomatoes, blanched, peeled, seeded and chopped (see notes at the end)
2 cups fish stock
1/2 cup cream
2 tbsp sour cream
1 tbsp butter
1 tbsp all-purpose flour
1 bay leaf
salt and pepper to taste
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Potato and Sardine Salad

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4 medium-sized yellow potatoes
6 oz canned sardines or sauries preserved in water, drained, deboned and broken up into bite-size pieces
2 dill pickles, diced
1 small onion, quartered and sliced very thin
2/3 cup canned peas, drained
2 tbsp minced fresh dill
1/4 cup red wine vinegar
1/3 cup sunflower oil
salt and pepper to taste

– Boil the potatoes in lightly salted water with skin on until just cooked through but still firm enough for dicing, about 25 minutes. Drain, let cool until safe to handle, then peel quickly and dice. Dress the diced, still-warm potatoes with vinegar, cover and let cool to room temperature.

– Add the sardines, pickles, onion, peas and dill. Season to taste. Dress with sunflower oil and mix, taking care not to mash the potatoes or the fish.

This salad will keep in the refrigerator for up to 48 hours.