- 3 HERRINGS, cut in pieces
- 400 GRAM CARROTS, peeled, cooked and grated
- 2 APPLES, grated
- 2 BEETROOTS, cooked, peeled
- 3 POTATOES, cooked, peeled and grated
- 1 CUP OF MAYONNAISE
- 1/2 CUP SOUR CREAM
- 50 GRAM CHEESE, grated
- 2 EGGS, chopped finely
- 50 GRAM WALNUTS, chopped
Mix the mayonnaise with the sour cream.
Distribute the ingredients in a large dish in the following sequence:
potatoes, a bit of mayonnaise; herring, bit of mayonnaise; carrots,
bit of mayonnaise; beetroot, bit of mayonnaise; apples, bit of mayonnaise;
cheese, last mayonnaise; top off with egg and walnuts.
This recipe was given to me by Christa, my fellow
Russian language student.
Arrange the sole
fillets in a greased oven dish and sprinkle them with lemon juice. Pour the white wine and fish stock
on top and bake the sole 20-30 minutes in the oven at 180 degrees
Celsius. In the meantime, fry
the mushrooms for 5 minutes. Take the fish out of the fluid, keep it
warm. Sieve the fluid. Melt the butter with the flour, stir well.
Add enough fish stock to make a thick sauce, heat it for 2 minutes
while stirring. Add the cream and stir. Put the sole on plates, pour
the sauce over the fish and distribute the mushrooms and the shrimps
over the fish.
This dish is
probably named after Count Walewski. The original version is prepared with truffles and
langoustines, this one is affordable for Of us.
Count Walewski the
natural son of Napoleon and the
Marie Walewska, was born on 4 May 1810. Marie insisted that the
affaire was purely for the love of her country, she wanted to lobby
for the independence of
Poland. Click on culinary calendar for more links
between cooking and history.