Title: Kasha Stuffed Baked Fish
Categories: Russian Ukrainian Ethnic Entree Shell
Yield: 6 Servings

3		Whiting, trout, or snapper approx. 1 lb. each cleaned scale
1/2	lb	Kasha (buckwheat) groats
4		Eggs hard-boiled & peeled
2		Onions medium chopped
1/2	c	Sour cream
		Salt to taste
1	tb	Flour
2	tb	Bread crumbs
6	tb	Butter unsalted
1/3	c	Mushrooms sliced or chopped

Bring 1 1/4 cup of water to a boil in a sauce pan and add the kasha. bring to a boil again, lower heat, cook for 12-15 minutes. Remove from heat and allow to cool. Sprinkle the fish with salt inside and out. Cover & refrigerate until ready to use. Chop the eggs and reserve. Melt 3 Tablespoons of butter and sautee the bread crumbs, onions & mushrooms for 7-8 minutes. Remove from pan, cool, and mix with the eggs and the kasha. Stuff this mixture into the cavity of each fish. Melt the 2 Tablespoons butter in a deep baking pan or casserole, place the fish into the pan sprinkle with the remaining butter which you have melted, sprinkle fish with the flour and bake in a pre-heated 375 F-degree oven for 25 minutes. B sure to baste the fish with the butter from the pan 3 times while cooking. Remove the fish from the pan to aheated palet and add the sour cream to the juices in the pan, mix, well and serve as a sauce over the fish. ORIGIN: Lyuba Zhanavskaya, Minsk-Belorussia, circa 1997 From: Dr. Donald Houston

From: Don Houston Date: 25 Aug 98

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