Elegant Baltic herring steaks

Baltic herring is an all estonian fish. In fact it is our national fish (what a funny thing to have, a national fish). It is a small fish more similar to sardine, than the real herring, which, in fact, is another all estonian fish. I remember my grandmothers and my mother frying the small cleaned baltic herrings in thin batter. It tasted amazingly good and made a quite healthy snack. Today I am using the idea of an estonian cook Anni Arro to make something a bit more elegant of those delicious little fishes. You need:

500 gr of baltic herring filet
Salt to taste
A bunch of fresh dill (chopped)
100 gr of wheat flour
100 gr of grated dried black bread
Butter
Lemon juice

For the sauce:
Sour cream (the best would be the one with 30% fat content, as then it will be thick enough even after mixing with the lemon juice)
Lemon (a bit of grated peel and squeezed juice)
Salt, pepper and chopped dill to taste

Wash the filets and dry with kitchen paper. Put them on a baking tray skin side down. Season with salt and chopped dill. Cover every filet with another one, skin side up. Mix flour, breadcrumbs and season the mixture with salt. Turn the prepared steaks in this mixture. Put the steaks on a buttered baking tray. Cover them with small pieces of butter.
Bake in the oven with 180 C until they turn golden. Remove from oven and sqeeze some lemonjuice. Serve warm with sauce made of sour cream, lemon peel, lemon juice, salt, pepper and fresh dill. The sauce is best, when it has stood about half an hour before serving.

Elegantsed räimepihvid

500 gr räimefileed
maitse järgi soola
punt värsket tilli (hakkida)
100 gr kogust nisujahu
100 gr kogust riivitud leiba
võid
sidrunit peale pigistamiseks

Kastme jaoks läheb vaja:
hapukoort (parim siinkohal on 30%-ne, see ei muutu sidrunimahlaga segades vedelaks)
sidrunit (veidi riivitud koort ja veidi mahla)
näpuotsaga hakitud tilli
soola ja pipart

Pese räimefileed ja kuivata köögipaberiga. Lao nad alusele nahaga allapoole, maitsesta soolaga ja raputa peale hakitud tilli. Aseta igale fileele peale teine filee, seekord nahaga ülespoole. Sega kokku jahu, riivleib ja maitsesta soolaga. Keeruta ettevalmistatud räimepihve selles segus. Aseta pihvid võiga määritud ahjupannile. Pane ka pihvide peale võitükikesi.
Küpseta 180 kraadises ahjus kuldseks. Tõsta ahjust välja ja piserda peale sidrunimahla. Serveeri soojalt koos kastmega, mille valmistasmiseks sega kokku hapukoor, veidi riivitud sidrunikoort, veidi sidrunimahla, soola ja pipart ning näpuotsaga hakitud tilli. See kaste on parim, kui ta on vähemalt pool tundi seisnud, siis on sidrunikoorest tulevad eeterlikud õlid ilusti hapukoorega segunenud.