FISH BABKA
This Ukrainian fish loaf is lightened with egg whites, giving it a souffle like texture. It is much more stable, however, and can be turned out to serve. Good served with sauteed thin strips of zucchini and carrots.
Provided by ksilvan
Categories Russian
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees Fahrenheit.
- Line bottom of a 6-cup loaf pan with parchment paper.
- Place the fish cubes in a bowl.
- Add the bread; sprinkle with the milk; leave to soak while you cook the chopped onion.
- Melt the butter in a small pan and fry onions for 10 minutes; add to the fish and bread with the egg yolks, nutmeg, dill, salt and pepper; mix well.
- Whisk the egg whites in a large bowl until stiff; gently fold into the fish mixture.
- Spoon the mixture into the baking dish.
- Cover with a butter foil and bake for 45 minutes or until set.
- Allow to stand for 5 minutes, then spoon out.
- Alternatively, loosen with a knife; turn out, remove the paper and cut into wedges.
- Garnish with dill and serve.
Nutrition Facts : Calories 266.3, Fat 13.2, SaturatedFat 6.6, Cholesterol 220.7, Sodium 268.9, Carbohydrate 12, Fiber 0.7, Sugar 1.5, Protein 23.8
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