02/17/2012

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Fish Delicacies large ershi jam. Large ruffs clean, gut, put on the grill fish boiler, pour in broth, add the onion, carrots, peppers, white roots, bay leaf and cook. With boiled ruffs carefully clean off the skin, pour them hot broth, put on a dish, on top of each ruff put slices of lemon without the peel and seeds and watered all the little strained broth with the addition of finely shred roots, which are cooked together with ershami. Ershi 2-3 pc., Lemon 1 pc., Boiled potatoes 100, the oil 5. karasyov boiled in sour cream. Carp clean, gut, sprinkle with salt and leave to chill for about 1 h. They were then put into the pot, add onions, carrots, spices, pour broth and cook for 15-20 minutes. Boiled carp are placed on a dish, pour sauce, sour cream, sprinkle with chopped dill and garnish slices of cooked minced fish (relatively). Carp 150, with respect to 100, cream sauce 75, dill. Telnov Boiled. Tive is called in Russian cuisine minced fish. Mentioned with respect to this value even in manuscripts 16-17 centuries. For its preparation malokostistuyu1 fish (perch, a fish-captain, catfish, pike, burbot, cod, salmon, etc.) are cleaned, washed, cut lengthwise into two halves, then each half cut the bone, put the resulting fillets skin side down on a cutting board and cut the flesh. The flesh of fish mince with garlic, add bread soaked in milk, salt, pepper, egg, melted butter and a good . From this mass of (relatively) make a loaf of 5-6 cm thick, wrapped it in a napkin (or cellophane, greased), tied up with twine, put on grill fish boiler, pour in broth and cook about 30-40 minutes. Loaf cool in the broth, deploy, cut into circles, warm them in the broth and served as a separate...

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