You will need
    • For "Capelin for the Czar":
    • 500 g frozen capelin;
    • 50 g of vegetable refined oil;
    • 20 g of soy sauce;
    • salt.
    • For detail
    • braised greens:
    • 800 g fish;
    • 150 g of green onions;
    • 25 g parsley;
    • 25 g dill;
    • 25 g of celery;
    • 100 g of crackers;
    • 0.5 liters of milk or 1 Cup sour cream;
    • 2 eggs;
    • 1,5 tablespoon of flour;
    • 1,5 tablespoon vegetable oil;
    • salt.
"Capelin royally". Frozen fish place for a few minutes in cold water until partial defrosting. Then loop, washing thoroughly. Separate relatively large capelin from the smaller fish. Larger capelin clean, cut off head and remove the innards. Small fish does not require additional processing.
Moderately salt all the fish. The main taste will give the dish the soy sauce. Place the pieces tightly (rybinka to rybinka) in a frying pan poured with oil. Shake the pan from side to side so the oil spreads under the fish on the bottom. Place frying pan on a medium heat.
Ten minutes later, to see whether brown the fish on one side. If so, sprinkle it on top of soy sauce. And again shake the pan from side to side.
After about five minutes flip the capelin. With the right frying capelin will not stick to the pan, but it will saritsa between them. Flip it with a spatula, and lift out from the whole layer.
Add the remaining soy sauce and turn heat down to low. Ten minutes later, roasted fish is ready.
A trifle, stewed with greens. For this dish you can use any small fish. River fish clean, gut and rinse well. Then add salt and place the prepared fish for 30 minutes in the refrigerator.
Wash, dry and finely chop green onions, parsley, dill and celery.
Crush crackers into large crumbs and mix them with greens.
Fish remove from the refrigerator, zapaniruyte in flour and fry in vegetable oil until soft.
The bottom of the pan or casserole grease well with vegetable oil and spread the mixture of greens with crackers. On top of greens, place fried fish.
Heat the milk and pour it over the fish. Cover pot and simmer everything on low heat.
Separately, boil the eggs, peel and mince. Prepared fish lay on a dish, garnish with fresh herbs and sprinkle with chopped eggs.