Cooking Rose Fish

BEFORE COOKING:

Thaw the frozen rose fish completely. Clean, rinse, and cut into portions. If cooking the whole fish, prepare it by removing the gills (they would impart a bitter taste to the dish).

COOKING:

Place the fish into boiling vegetable broth (with plenty of onions), or a mixture of water and white wine, water and milk, or just wine. The liquid may cover the fish up to half its height. Simmer on low heat to avoid breaking the delicate flesh: fillets and medallions – for 10 minutes, very large pieces or the whole fish – for 20 minutes. Add garlic crushed with salt and sugar. You may add lemon or onion slices, peppercorns, dill, basil, marjoram, thyme, saffron, and other spices. You can also add dried mushrooms to the broth. Cook covered tightly. The fish is done when it changes to a lighter color, and the flesh parts separate easily.

AFTER COOKING:

Carefully remove the cooked fish with a slotted spoon. The cooking liquid is great for making a sauce.

SERVING SUGGESTION:

The cooked fish tastes excellent with a butter sauce, dill sauce, or with chives or mint oil. Serve it with raw vegetable salads, other salads, or with rice, potatoes, lentils, or millet porridge.

Enjoy your meal!