Recipe by Member #610488
This recipe is from an old newspaper clipping my grandmother added to her recipe box. This cold fish dish is very popular in Russia. It says that you can use the walnut sauce hot or cold with hot or cold chicken or game.
Top Review by susie cooks
This is a really different salmon dish then I am used to. I made this for lunch today. I love that it is a cold dish. Great for the summer! The salmon was cooked perfectly. The sauce was easy to prepare. I left out the bay leaves for personal preference but I do not think I missed anything. Nice subtle cinnamon flavor. I am glad I tried this recipe. I will make this again.
- 1 1⁄2 lbs fish (salmon, halibut, cod or whiting)
- lemon juice
- 4 tablespoons butter
- 6 ounces walnut meats
- 2 medium onions
- 1 tablespoon flour
- 1 egg yolk
- 3 garlic cloves
- 1⁄8 teaspoon cinnamon
- 1⁄8 teaspoon clove, ground
- 1 teaspoon paprika, sweet
- 1 bay leaf, crushed
- 1 cup fish stock (made during cooking)
- 1 ounce parsley, chopped
- 1⁄2 teaspoon salt
Directions See How It's Made
- Poach the fish in salted water with some lemon juice. Remove the fish from the stock and cool. Save 1 cup of the stock for later use.
- Finely chop the onions and garlic and fry lightly in melted butter. Add flour to make roux, then add the fish stock, stiring constantly.
- When it comes to a boil, remove from heat.
- Chop or grind walnuts, add them and all the other ingredients to the sauce. Mix thoroughly and cool.
- Pour the sauce over the fish and serve.