Recipe:

Stroganina is served on ice, so pour 0.5 cm of water into a small plate and freeze it. Ice tinted with berry looks very nice on a black or white plate!

Prepare the sauce in advance so that it has time to infuse: simply put all the components of the sauce in a blender and mix until smooth.

The sauce can be stored in the refrigerator for up to 7 days.

Then make some croutons and mixture of salt and pepper.

Cut the bread into slices of any size and shape and dry it in a toaster or on a dry pan. Mix salt and pepper.

Take the frozen grenadier, wrap the tail end with a fabric or paper towel and, holding on to it and resting the fish vertically on the board, remove the remnants of the scales and skin with a sharp knife on the side that will be used for slicing.

Now, placing the fish vertically and holding it by the tail, carefully cut off thin slices of fillets without skin and bones.

Try to achieve thin and long slices, so the fillet will be twisted in a spiral and will look very fluffy on a plate.

You need to cut it quickly to have time to serve slices frozen.

Serve the stroganina immediately with the sauce, croutons and pepper\salt mix. You need to eat the stroganina at once, until it is no longer frozen.