Kuha is a Finnish fish called Pike-Perch and Maija decided to do it in a lemon wine sauce. My son accuses me of eating too much red fish and it is time to try some white fish so Maija got a couple of fillets and cut them in half rolled them up an stuck a toothpick through them so they would keep their shape.
We had the fish together with a kiwi/prune/chinese cabbage salad and some jasmin rice. The fish and the sauce are so light and fresh that you feel you could just go on and eat more and more of it. It was not a deathmetal dish. It was more the hesitant tinkle of wind chimes... light and airy. You could eat it with ease.
The recipe for the sauce is as follows.
3 tbl spoons of white flour
3 dl of fish stock
0.5 dl of cream
25 gm of butter
3 teaspoons of lemon juice
a sprinkle of white pepper
a pinch of salt
a smidgen of saffron.
The fish has rock salt and freshly ground black pepper rubbed into it, and is boiled in a fishstock with white wine. Cover with a lid and boil for 5-10 minutes. Serve with the jasmin rice and fresh green salad.
Verdict: mmmmuuuuaaaaghhhhhh!!!!
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