Ingredients with Measurements:
- 4 balyk fillets (approximately 6 ounces each)
- 1 cup sliced mushrooms
- 1/2 cup sour cream
- 1/4 cup chopped fresh dill
- 2 tablespoons olive oil
- Salt and pepper to taste
Special equipment needed:
- Large skillet
- Spatula
Step-by-step instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the sliced mushrooms and sauté for 5-7 minutes, until they are tender and lightly browned.
3. Remove the mushrooms from the skillet and set aside.
4. Season the balyk fillets with salt and pepper.
5. Place the fillets in the same skillet and cook for 3-4 minutes on each side, until they are cooked through.
6. Remove the fillets from the skillet and set aside.
7. In a small bowl, mix together the sour cream and chopped dill.
8. To serve, place the balyk fillets on a plate and top with the sautéed mushrooms.
9. Drizzle the sour cream mixture over the top of the fillets and mushrooms.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 320
- Fat: 22g
- Carbohydrates: 3g
- Protein: 27g
Substitutions for ingredients:
- Balyk fillets can be substituted with salmon fillets.
- Chopped fresh parsley can be substituted for dill.
- Button mushrooms can be substituted for sliced mushrooms.
Variations:
- Add chopped garlic to the skillet when cooking the mushrooms for extra flavor.
- Top the balyk fillets with a squeeze of lemon juice before adding the sour cream mixture.
- Use Greek yogurt instead of sour cream for a healthier option.
Tips and tricks:
- Make sure to pat the balyk fillets dry with a paper towel before seasoning them with salt and pepper.
- Don't overcrowd the skillet when cooking the fillets, as this can cause them to steam instead of sear.
- Use a fish spatula to flip the fillets, as it is thin and flexible and won't damage the delicate fish.
Storage instructions:
- Store any leftover balyk with sour cream and mushrooms in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- To reheat, place the balyk fillets in a skillet over medium heat and cook for 2-3 minutes on each side, until heated through.
Presentation ideas:
- Serve the balyk with a side of roasted vegetables or a simple green salad.
Garnishes:
- Garnish with additional chopped dill or parsley.
Pairings:
- Serve with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Roasted asparagus
- Steamed green beans
- Quinoa salad
Troubleshooting advice:
- If the balyk fillets are sticking to the skillet, make sure the skillet is hot enough before adding the fillets.
Food safety advice:
- Make sure to cook the balyk fillets to an internal temperature of 145°F to ensure they are safe to eat.
Food history:
- Balyk is a traditional Russian dish made from salted and dried fish, typically salmon or sturgeon.
Flavor profiles:
- The balyk is salty and savory, while the sour cream and mushrooms add a creamy and earthy flavor.
Serving suggestions:
- Serve the balyk with a side of crusty bread to soak up the creamy sauce.
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Region: Russian