Ingredients
90 fish, 60 fish mince, onion 10, parsley 5, 10 white wine, porcini mushrooms or champignons 30, 10 crabs, cheese 6, 10 butter, white sauce 100, pepper.

Cook fish mince of pike perch, pike or catfish, add the finely chopped onion browned and fill out this mass of prepared trout belly.

Fish for stuffing, split into fillets without skin and bones, cut into pieces and mince. In the received mass put soaked in milk or cold water stale bread (no crusts), salt, pepper, all well mixed and again passed through a meat grinder.
In minced from lean fish, you can add beef, pork or fish fat or butter (50-100 g of fat per 1 kg of pulp). When using raw pork and beef fat it together with fish are minced; butter mixed with ready minced fish. If minced from lean fish do not add fat to increase the friability is recommended to add the cooled boiled fish passed through a meat grinder. To obtain the most uniform consistency minced fish thoroughly mixed.

Stuffed fish put in oiled saucepan, add the fish broth, onion, parsley, white wine, salt and simmered in a sealed container on low heat until tender.
Prepared fish put on a platter and garnish with cooked fresh mushrooms and crabs. Add the broth, remaining after simmered, white sauce, bring to boil, season to taste with salt and pepper and strain.

Drizzle with fish sauce, sprinkle with grated cheese, drizzle with butter and bake in a very hot ovens.

Ingredients
Fish broth (ordinary ukha) 400, 95 sterlet, butter 2, carrots 5, lemon 1/15 pcs., pepper, herbs.

Sterlet clean, gut and wash well. Scrape with a knife from the skin mucus, and then to complete its removal to wipe the fish tissue. In portion bowl or saucepan pour the clear fish broth (ordinary ukha), cooked in this recipe, bring it to a boil, lay sterlets pieces, add pepper (2-3 grains) and cook for 10-15 minutes (depending on the size of the pieces of fish). Appears on the surface of the foam is removed, leaving the fat sequins.

If the surface of the soup is not enough fat, the last to enter further. To do this, carrot, shredded on the grater, then fry in butter, drain and pour a few drops of oil into the broth. After the heat treatment to separate from fish cartilage.

Serve the soup in the same bowl in which it is boiled or heated plate, which put a piece of sterlet and pour the fish broth. Separately on the socket submit a slice of lemon and chopped parsley. You can also make Moscow rasstegai or Kulebyaka.

Ingredients
Fish fillet 600g, 300g carrots, 100g onion, 250g butter.

Carrots are cleaned, cut into small pieces and fry. Fry onions in butter. Fillet of salted herring cut into small pieces.

Carrots and onions to cool and together herring scroll through a meat grinder. 

In the mass add the butter and whisk until smooth.

Ingredients
Ruffes or perches 150, pressed caviar 8, 5 parsley, celery 5, 10 onions.

Processed fish and cover with cold water, gradually warming, bring the broth to a boil, then remove the foam, add the parsley, onion and continue cooking for 40-50 minutes. Ready broth and lighten caviar solution.

To prepare the solution: caviar grind in a mortar, gradually adding water (1-2 tablespoons) for as long as a homogeneous mass (grains are should be carefully pounded). Thereafter the mass is diluted with cold water (4-5 liters of water per 1 kg of caviar) and add salt.

The prepared solution was poured into the broth, stir well, close the bowl with a lid, heated to a boil, remove the foam and continue cooking at low boil for 20 to 30 minutes. Ready soup off the heat and let it stand (caviar solution settles on the bottom), and then strain.

When producing large quantities of soup solution of caviar can be imported in two steps.

When cooking in the broth should be added to the stems of parsley and celery, which give the broth (ear), a pleasant aroma and beautiful greenish hue.
Fish soup serve in soup bowls. Separately, you can submit pies or pie with minced fish.
The best fish soup obtained from small fish - perch and ruffe.

Ingredients
0.5kg of fish fillet, 300g of fresh mushrooms, 50g of vegetable oil, 100g of cheese, 100g of sour cream, 2 tbs. crumbs, 1 tbs. flour, salt.

Prepare fish fillet of sea fish. Place the fish in a baking dish. Fresh mushrooms fried in butter with the addition of flour. Place the mushrooms on the fish. Top fill with sour cream or milk with cream, sprinkle with bread crumbs mixed with grated cheese. Drizzle with oil and bake in the oven until golden brown.

Breadcrumbs are preparing the house.
Callous white bread or rye dry in the oven, then crush with a rolling pin or in a blender. Homemade crackers can be used for the preparation of fish, meat and vegetable dishes. They can be mixed with any dry grass, then the dish is fragrant smell.

Ingredients
Sterlet 125, 150 small fish, gelatin 3, black caviar 15, 15 onions, crayfish 2 pcs., red caviar 15, horseradish sauce and vinegar 30.

The treated sterlet cut into portions and cook in a pre-prepared fish broth of small fish. Finished pieces of cartilage sterlets clean and store in the refrigerator.

Broth, bring to a boil, add the soaked gelatin (12-15 g per 1 liter of broth). Clear of strained jelly should resemble in appearance and taste of ukha or fish-soup. Jelly cool slightly and pour into a salad bowl layer 1-1.5 cm. On the frozen layer of jelly put pieces of sterlet garnished their crayfish, caviar and gradually pour the jelly.

When serving salad bowl with sterlet can be put in another salad bowl with crushed ice. A separate submit a horseradish sauce and vinegar.

You can also cook walleye, burbot or ruffs.

Ingredients
Herring 100, white bread 75, milk 75, 20 onions, sunflower oil 10, sour cream 30, 5 crackers, nutmeg and pepper.

Pole, Norwegian or any other similar salted herring, soak in cold water for 24-30 hours. Then, herring gut, remove the skin and remove the bone, and the flesh through a meat grinder with white hard bread without crusts, previously soaked in milk or cream.

Onions finely chop and lightly fry in sunflower oil and mix with herring mass.
Season to taste a lot of herring pepper, nutmeg and, if desired, with salt.

Arrange mass into portions of the pan, greased and sprinkled with breadcrumbs, smooth surface, lubricated with sour cream, sprinkle with breadcrumbs, sprinkle with butter and bake in the ovens.

Drizzle with butter or sour cream and serve.

Ingredients
Fish 150, 3 onions, parsley 3, 75 broth, mushrooms 30, 10 crabs, butter 10, citric acid 0.1, lemon 1/10 pcs., garnish 100, 100 sauce and pepper.

Portion pieces of fish, cut from the fillet with the skin without bones, put in one row in a saucepan, sprinkle with salt and pepper, add the sliced parsley and onion, pour broth so that the fish was covered by half, and simmered over low heat in a sealed container.

In fish, laid on a dish or a plate, put the cooked mushrooms and crabs, and the side of the fish - boiled potatoes. Broth remaining after simmered fish boil down by half, add white sauce, season with butter and citric acid and pour them fish. 

On top of the sauce on the fish put a slice of lemon and sprinkle with parsley.

The fish can be cooked without mushrooms, crabs and lemon.
You can also cook the cod, walleye, catfish, burbot, flounder, halibut.

Ingredients
Eggs 3 pcs., 45 milk or cream, butter 10, salmon or lax 35, 40 sauce, croutons 6 pcs.

Salted salmon, or lax without skin and bones (the flesh), cut into cubes (1 cm), mix with the egg mass and cook as an omelet natural.

When submitting omelet pour the egg-butter sauce with lemon juice.

Around the omelette onto a plate to put fried croutons of white bread or baked in puff pastry in the shape of triangles.

Ingredients
Fish 150, 25 leeks, celery 15, 10 white wine, mushrooms 30, 10 crabs, white sauce 80, butter or margarine cream 10, 1 lemon juice and pepper.

In a saucepan put sliced into thin strips onion and celery, and the top portions of fish. All this is sprinkled with salt, pepper, add the fish stock, white wine, and simmered in a sealed container on low heat.

Prepare fish, along with vegetables to shift the dish and garnish with cooked mushrooms and crabs. Broth remaining after simmered, evaporated to half volume, add the white sauce to a boil, season with butter, lemon juice and bring to taste.

When serving pour the fish sauce prepared.

Ingredients
50 Fish, boiled potatoes 35, Canned cucumbers (gherkins) 25, 10 green salad, mayonnaise 40, sauce "Southern" 10, 20 eggs, caviar 6,  salmon 8, crawfish or crabs 5, 10 olives.

By delicacy sauces, different sharpness spice taste and aroma, is a group of soy sauces, of which sauce "Southern" - one of the most common. Also enzymatic soy sauce, which include: applesauce, tomato paste, salt liver, vegetable oil, a variety of spices and herbs, onions, garlic, raisins, vinegar and Madeira.
This sauce is used for fish, meat and vegetable dishes, widely used for oriental dishes, it added to the red sauce culinary production.

Boiled sturgeon and other fish and potatoes, canned cucumbers (gherkins), and hard-boiled eggs, cut into slices 2-2.5 cm, and a green salad - apart. Season with mayonnaise sauce, to taste add the sauce "Southern" and salt. All this put a slide in a salad bowl, garnish with lettuce leaves, salmon, cut into diamond-shaped strips of pressed caviar, mugs boiled egg, crab or crayfish and black olives (pitted).

Ingredients
Fish 155, 100 broth, white wine 10, porcini mushrooms or champignons 30, lemon 1/10 pcs., 10 crabs, white sauce core 75, 8 lemon juice, butter 10, garnish 100, pepper and herbs.

With small starlet (400 grams) to clean off the bone plates located on the sides and on the belly, then the fish gut, remove viziga (dried spinal chord of cartilaginous fish), gills and wash thoroughly in cold water.

Processed fish sprinkle with salt and pepper on the inside and turn the ring, which at the caudal fin cut through flesh and paste in the nose section of the fish.

Starlet simmered in broth with white wine. Prepare fish to pass on to a dish, remove the bone from the back of bugs, put on fresh fish cooked mushrooms, crab.

The broth cook in half the volume, add to the broth of white sauce and bring to a boil, add the lemon juice, pepper, salt, butter and pour them fish. Cover with a slice of lemon and parsley. 

Garnish with boiled potatoes.

Ingredients
Fish 150, 6 flour, melted butter or margarine 15, 100-150 potatoes, sauce 125, 4 crackers, cheese 5, pepper and herbs.

Portion pieces of fish, cut from the fillet without skin and bones, sprinkle with salt, pepper, breaded in flour and fry in melted butter. In a frying pan or oval dish (for baking), grease, pour a little onion sauce with mushrooms, put on his fried fish, which lay next to the small scale, the same size tubers are peeled boiled potatoes (2-3 pcs.).

Pour over potatoes and onion sauce fish with mushrooms, sprinkle with breadcrumbs and grated cheese, sprinkle with melted butter and bake in the ovens until a golden brown in the sauce.

Post a fish in the same pot in which it is baked, sprinkle with oil and sprinkle with parsley.

Ingredients
Fish 125, 30 pickles, tomato puree 15 or 75 fresh tomatoes, broth 100, 5 wheat flour, butter 10, 150 garnish.

Portions of fresh herring fillets with skin, without bones lay a single layer in a greased skillet, add pickles, cut into thin slices, tomato puree or fresh tomatoes without skin and seeds, cut into small pieces. All this pour fish broth at half the height of the pieces of fish and closing bowl cover turned up at low boil for 25-30 minutes.

Prepare fish to pass into another bowl, or carefully drain the dishes with fish broth and cook the sauce on it. To do this, heat the broth to a boil, put it into small pieces with the flour mixture and butter, stirring, boil until thick.

This sauce season to taste with salt, pepper, butter and strain it into a bowl with the fish.

Fish sauce-drenched, you need to warm up to a boil.

When serving put a piece of fish on a dish or a plate together with cucumbers, pour the sauce and sprinkle with parsley. Garnish - boiled potatoes - to put next to the fish.

Ingredients
90 fish, quenelles weighing 80, 30 mushrooms, crawfish 2 pcs., 150 garnish sauce 75.

Ingredients for the quenelles mass
1 kg of fish fillets take 100 g of white bread, 500 g of cream or milk, 20 g salt, 110 g of egg whites.

Quenelles. Fish fillets without skin, cut into pieces and soaked in milk, wheat stale bread (crusts trimmed with pre) passed three - four times through a meat grinder. The ground mass is mixed with raw egg whites and whisk well by hand or by machine, pouring a little milk or cream. The greater the mass of fluff, so it becomes more elaborate. Sol are placed at the end of whipping.

Fish fillets without skin and bones cut into strips 3-4 cm wide and 20-25 cm long. Each tape lubricate the raw fish knelnoy weight (p. 282) or to release it from the paper tubes. The tape roll to roll.

Prepared to put the fish in a saucepan, close oiled paper, pour a little broth and simmered in Ovens. Before serving, put the mushrooms on a fish, crayfish, and the side of the fish - boiled potatoes. Pour white sauce with crayfish butter sauce or capers.

Ingredients
Fish, 90, 20 onions, white bread 15, 20 milk, margarine, cream 10, 5 eggs, 1 garlic, garnish 150, 100 sauce.

If stuffing whole pike after cleaning of the scales and wash in cold water penetrate the skin around the head and then separating it from the meat with your fingers, gently tear. At the tail spinal bone cut off so that the tail was left at the skin.

Remove the skin, gut fish, wash and separate the meat from the bones, cook the stuffing out of him. To make it, cut from the fillet flesh and onion mince, mix with soaked in milk wheat bread, egg, oil, salt, pepper and the second mince. Fill the stuffing skin pike.

Stuff the fish in such a way to put on a greased baking sheet, pour a little broth, cover with oiled paper and simmered in ovens.

Prepare fish cut into portions and serve with a side dish (boiled potatoes or mashed potatoes). Serve with tomato sauce or steam.

Ingredients
Fish 150, 30 mushrooms, onion seedling 20, 10 red wine, olives 15, crawfish 1 pc., White bread dough or puff 25, 50 fresh water, butter or margarine cream 15, 5 anchovies.

Small seedlings fry onions in butter, add the red wine and simmer until tender. Prepared portions sturgeon simmered in broth and pass on to a dish. The broth remaining after simmered, add red or basic tomato sauce, let simmer and strain. The sauce is strained put browned onions, cooked sliced ​​mushrooms, crawfish, olives (pitted), bring to a boil, season with butter, mixed with mashed anchovies, and pour over the fish laid on a dish. Flooded with fish sauce impose slices baked puff or fried in butter slices of white bread.

You can also cook the cod, sturgeon, flounder, eel.