Ingredients with Measurements:
- 2 whole vobla fish, cleaned and gutted
- 1 cup sour cream
- 1 large cucumber, thinly sliced
- 1 lemon, sliced
- 1 tablespoon chopped fresh dill
- Salt and pepper to taste
Special equipment needed:
- Grill or oven
- Aluminum foil
Step-by-step instructions:
1. Preheat the grill or oven to 375°F.
2. Rinse the vobla fish under cold water and pat dry with paper towels.
3. Season the fish with salt and pepper on both sides.
4. Wrap each fish in aluminum foil, making sure to seal the edges tightly.
5. Place the wrapped fish on the grill or in the oven and cook for 25-30 minutes, or until the fish is cooked through.
6. While the fish is cooking, prepare the sour cream and cucumber topping. In a small bowl, mix together the sour cream, chopped dill, and a pinch of salt.
7. Slice the cucumber thinly and set aside.
8. Once the fish is cooked, remove from the grill or oven and carefully unwrap the foil.
9. Serve the fish on a platter, topped with the sour cream mixture and sliced cucumber.
10. Garnish with lemon slices and additional fresh dill, if desired.
Time:
Preparation time: 10 minutes
Cooking time: 25-30 minutes
Temperature:
375°F
Serving size:
2-4 servings
Nutritional information:
Calories: 250
Fat: 15g
Carbohydrates: 5g
Protein: 22g
Substitutions for ingredients:
- Instead of vobla fish, you can use any other whole fish that is suitable for grilling or baking.
- If you don't have fresh dill, you can use dried dill or substitute with parsley or chives.
Variations:
- Instead of sour cream, you can use Greek yogurt or crème fraîche.
- Add some chopped garlic or shallots to the sour cream mixture for extra flavor.
- Top the fish with sliced tomatoes or red onions for a different twist.
Tips and tricks:
- Make sure to seal the foil tightly to prevent any juices from leaking out.
- If grilling the fish, make sure to oil the grates to prevent sticking.
- Serve with a side of boiled potatoes or a fresh salad.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat, place the fish in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the fish on a large platter, garnished with lemon slices and fresh dill.
Garnishes:
Lemon slices and fresh dill.
Pairings:
This dish pairs well with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
Boiled potatoes or a fresh salad.
Troubleshooting advice:
If the fish is not cooked through after the recommended cooking time, return it to the grill or oven and continue cooking until done.
Food safety advice:
Make sure to handle the fish carefully to avoid any cross-contamination. Wash your hands and all utensils thoroughly after handling raw fish.
Food history:
Vobla is a traditional Russian dish that is typically served with sour cream and cucumbers. It is a popular snack food and is often enjoyed with beer.
Flavor profiles:
This dish is light and refreshing, with a mild flavor from the fish and a tangy, creamy topping.
Serving suggestions:
Serve as a snack or appetizer, or as a main course with a side of boiled potatoes or a fresh salad.
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Region: Russian