To match a Russian Feast...

Cod in Dill Marinade
Paltus v Marinade S Ukropom
dill is the perfume of russian cooking - nothing fishy about this one


-  I n g r e d i e n t s  -

Fish - 2 Pounds, Ling Cod, Red Rock Cod, or Halibut
Salt - To taste                Black Pepper - Freshly ground, to taste
Onions - White or Yellow, 1 medium, sliced into very thin rings
Garlic - 1 to 2 large cloves, peeled and minced              Bay Leaf - 1 leaf
Black Peppercorns - 8 corns          Crushed Red Pepper Flakes - 1/4 tsp
Mustard Seed - 1/8 tsp           Fresh Dill - 2 tsp snipped
Dill Pickle Brine - 4 cups from a jar of dill pickles
Garnish - Lemon thinly sliced, minced Parsley, fresh Dill


-  T o o l s  -

Knife, Cutting Board, Measuring Cup and Spoons
Large Baking Dish, Spatulas for turning and scraping
A white Serving Plate


-  T h e   B i g   P i c t u r e  -

Now this is a great recipe if you are just about to finish up a large jar of dill pickles.
The recipes calls for 4 cups of that brine.  What if you don't have it?   Improvise!
Take these things and put them in your cuisinart: some dried dill, pickling spice,
a clove of garlic, salt, and a dill pickle; pulse it a few time until the spices break up
and add 3
1/2 Cups of water.  Taste it and see how you did.
If its not quite right, keep improvising.  Strain it and use accordingly.
This will be enough appetizer for 15+ people.


- T h e   F i s h    B a k e -

Wash your fish and lay it out so you can sprinkle it with Salt, and grind on Black Pepper.
Preheat the oven to 350 F.  Slice the 1 Onion into its thin rings, separate them,
and mince the 1 to 2 cloves of garlic.  Lightly oil the baking dish to fit your amount of fish.
Place the fish in the baking dish and put all of the Bay Leaves, Black Peppercorns,
Crushed Red Pepper, Mustard Seed, Fresh Dill, and then the onions and garlic evenly over the
fish.  Pour the dill pickle brine (or the reasonable facsimile) over all and cover the dish.
Depending on the material of the baking dish, bring it to a simmer in the microwave,
or over the stove top.  Then put it into the oven.  Oven-poach the fish for about 15 minutes,
plus or minus, depending on the thickness and type of fish.  Watch for the first flaking and
promptly remove from the oven and keep covered.  Cool the baking dish in a cookie sheet of
water so the fish does not keep on cooking.  When cool enough, put it into the refrigerator.


-  T o   T h e   A p p e t i z e r   T a b l e  -

On the morning of, take the baking dish out of the refrigerator and get your serving plate ready.
Take the fish out, leaving the marinade behind.  Put it on the serving plate and cut it into
bite-sized pieces, arranged appropriately.  Start the garnishing with thinly sliced lemons,
some under the pieces, and some in the voids.  Put about washed and pretty sprigs of
fresh dill, some tucked under, and some in the voids.  Lastly, sprinkle finely minced
curly parsley over it all.  Loosely cover it with saran wrap and put it back into
the refrigerator.  Now tell me, can you imagine your first taste of vodka?















We would like to thank Darra Goldstein
The author of
 At the Dacha, Russian Home Cooking
This book is out of print, and it must be loved because it's hard to find used ones,
but she has others.  Go to
Amazon.com and type in Darra Goldstein in the search box.
We have adapted her recipes here and there, but done under the watchful eye of Andy Zaharoff.

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