Fish “Snails”
Start with the fish, because everything depends on it: you need firm fillets that will hold a spiral — cod, pollock, pike-perch or haddock. Anything as delicate as sole tears before it reaches the oven. Season the 500 g (about 1 lb) of fillet, drizzle it with the juice of half a lemon, and roll each piece into a coil. The acid firms the surface slightly, which helps the roll keep its shape as it bakes.
The filling is where this earns its place: two grated apples against two tablespoons of horseradish. Use plain prepared horseradish — the fierce white grated kind sold in jars — not creamed horseradish sauce, which is far milder and disappears under the fish. Pick a tart apple; Granny Smith comes closest to the Antonovka used at home, while a sweet variety leaves the filling cloying and the horseradish with nothing to push against. Grate the apples at the last minute so they don’t brown. The pat of butter on each coil is not decoration: lean white fish dries out fast, and that butter melts down and bastes the roll through its 20-35 minutes in a hot oven.
Part of Ukrainian cuisine — 447 more recipes in the section.
You might also like
Ingredients
Instructions
Salt and pepper the fish fillet and drizzle with the juice of half a lemon. Roll it up like a snail.
For the filling, grate 2 apples, add 2 tablespoons of horseradish and herbs.
Place the filling inside the snails and top each with a pat of butter.
Grease a baking dish with butter, arrange the "snails" in it, and place in a hot oven for 20-35 minutes.
Reviews
There are no reviews yet.