Stroganina from Siberia, Russia
Often described as “frozen sashimi,” the Russian translation of stroganina is “shavings,” giving a good description of this very simple presentation of frozen fish sliced thinly. Traditional stroganina uses muksan, a fish not often found outside Siberian Arctic waters. However, the dish can also be made with freshwater whitefish or sturgeon. It is very popular with Siberians and often seen in Yukutian and Eskimo cuisine. In Moscow, it is frequently served using salmon, and chefs outside of Russia suggest halibut or sea bass as good alternatives. In Siberia, stroganina usually is served as a separate dish, accompanied by vodka.
Much like eating a granita of freshly picked fruit, the almost ethereal enjoyment of stroganina comes from the texture, the icy burst followed by a slow melting in your mouth. Frozen sashimi grade fish is recommended, however the cutting is the challenge – making long thin strips using either a large sharp knife or meat-cutting machine.
Stroganina, recipe by Andreas Viestad in The Washington Post. When serving this at home, Gastronomer columnist Andreas Viestad uses a quarter-pound or so per person. (Serves 4)
Ingredients
- 1 1/2 to 2 pounds frozen salmon fillet, pin bones removed and preferably skinless (may substitute halibut or sea bass)
- Salt
- Freshly ground black pepper
- Red wine vinegar (optional)
- Herb-flavored oil (optional)
Method
- Twenty to 30 minutes before serving, transfer the fillet from the freezer to the refrigerator. Place a heavy ceramic serving plate in the freezer.
- When ready to serve, adjust the thickness on a meat-slicing machine to about 1/4 inch, or have ready a sharp and heavy chef's knife. Cut the flesh of the fish into several long slices, preferably against the grain, placing the slices on the chilled plate.
- When the salmon becomes too thin to cut further, reserve any remaining bits for another use (such as soup); discard the skin. Arrange the frozen slices on the chilled plate and serve immediately, seasoning lightly with salt and pepper. Serve with the vinegar or herb-flavored oil for dipping, if desired.
