Curing salmon, trout or any red fish at home is the easiest way to get deli-counter quality for half the price — and you control exactly how salty the finished fish is. The dry-cure method works for any red fish, from salmon and trout to sockeye, chum or pink. For every 1 kg of fillet, use 2 tablespoons of coarse non-iodized salt and 1 tablespoon of sugar. The sugar softens the flavor and gives the flesh that silky, gravlax-style texture. Rub the cure all over the fillet, wrap in parchment and refrigerate for 12-24 hours depending on how salty you like it. I'll share how to choose the freshest fish and how to slice it paper-thin.
Fish under marinade is a famous classic of Soviet cuisine, where pan-fried fish fillets are simmered with a generous amount of carrot, onion and tomato paste to form a bright, fragrant and incredibly tasty vegetable marinade. The dish is equally good served hot as a main course or cold as an appetizer — and it's especially delicious the next day when the fish has fully absorbed the marinade. Almost any white fish works: pollock, hake, cod or whiting. Cut the fillet into serving pieces, dredge in flour and fry until golden. Coarsely grate the carrot, slice the onion into half-rings and sauté in oil, then add tomato paste, salt, sugar, black pepper and bay leaf. Pour the marinade over the fish and simmer for 10-15 minutes. Proportions for 1 kg of fish inside.
This is the classic Eastern European way to use up a haul of small river fish like crucian carp, roach or perch — slowly stewing them in a rich tomato sauce with onions and carrots for 3-4 hours until the tiny bones soften completely and you can eat the fish whole, just like canned sardines. A splash of vinegar in the sauce speeds up bone softening and adds a pleasant tang. The result is hearty, deeply flavored and perfect with bread or boiled potatoes. I'll walk you through cleaning the fish, the right ratio of vegetables to tomato paste, and how to keep it juicy throughout the long, gentle simmer.
Mackerel with vegetables baked in the oven is the perfect one-pan dinner where fish and side dish cook together and absorb each other's flavors as they roast. Mackerel is a rich, oily fish that pairs beautifully with fresh vegetables and doesn't need much extra oil. Arrange pieces of mackerel, baby potato wedges, tomato slices, onion rings and whole garlic cloves in a single baking dish, drizzle with olive oil, sprinkle with Italian herbs, paprika and salt and bake at 180°C (350°F) for 35-40 minutes until golden. The result is an aromatic, juicy meal with almost no effort and only one dish to wash. Proportions for 4 servings and fish prep tips inside.
This rolled fish loaf is an elegant, original holiday centerpiece that looks impressive on the table and disappears just as fast. It's built from minced white fish — pollock, cod, hake or pike — combined with milk-soaked bread, egg and seasonings into a smooth fish farce. Spread the mixture on damp cheesecloth or parchment in a rectangle, top with a savory filling like sautéed mushrooms with onion, hard-boiled egg with herbs or grated cheese, then carefully roll into a tight log. Bake at 180°C (350°F) for about 35-40 minutes until golden, and serve hot or cold with lemon wedges. Proportions for a 6-8 serving roulade and tips for the most tender result inside.
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