Preparation / Directions:
Season fish with black pepper and 1/2 teaspoon salt. Spread fish with 2 tablespoons butter. Place fish on oiled broiler and broil under broiler flame for 3 minutes on one side, and 2 minutes on the other side.
Meanwhile, in a small saucepan, heat remaining butter. Add scallion and cook until slightly browned. Lower flame. Stir in sour cream and lemon juice. Add remaining salt and white pepper. Simmer for 3 minutes. Remove fish to heated serving dish. Cover fish with cream sauce from pan. Serve hot.
Comments: There's nothing Russian about "Fish Siberian." It is called so because the sauce covers it with a white "blanket" and, for the French, Siberia is the whitest of all the white wildernesses. If you ask them, summer, winter, spring, or fall, Siberia is white and covered with a heavy blanket of snow.
Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvi