Sturgeon Baked in Skillet

Submitted by Nobility_Cuisine on Sun, 10/22/2017 - 12:12.

Ingredients for 4-6:

2 lb sturgeon
1 lb fish broth
8 tbsp butter
5 tbsp flour
½ Lb sour cream
Salt and pepper on your taste
5 medium potato, boiled
½ lb champignons, boiled
1 egg, hard-boiled
½ lb crab meat, cooked
7 oz (200 g) ground semi-hard cheese
5 stalk dill, chopped

Method:

Fry sturgeon pieces on a dry skillet for about 3 minutes per side.

Make a sour cream sauce:

Bring 1 Lb a fish broth to boil.

In a sauce-pan, stir-fry 5 tbsp flour with 2-3 tbsp butter, until a nice nutty aroma increases.

Pour the fish broth into the sauce-pan, to get a thick batter consistency.

Note:

Add more stir-fried flour if necessary.

Add ½ Lb a sour cream, a salt, a pepper (on your taste), and boil the sauce until it is ready.

Peel onions, and slice into half-rounds.

Stir-fry the onions with 2 tbsp butter until onion's transparency.

Slice boiled champignons into thin pieces, and stir-fry with 2 tbsp butter.

Slice a hard-boiled egg and boiled potatoes into thin rounds.

Pour a part of the sauce into a portion skillet, put the piece of the sturgeon on top.

Place the potato pieces around.

Put the fried onions, the slice of egg, the mushroom slices, and a portion of a crab meat over fish.

Pour sauce on top, and sprinkle with a ground cheese.

Bake in a pre-heated to 360 F (180 C) until a golden crust increases.

Then, sprinkle every portion with a chopped dill, and serve in skillet.

Potato Zrazes

Submitted by Russian_Cuisine on Sun, 10/22/2017 - 12:04.

Ingredients:

2 lb (900 g) potato
11.5 oz (300 g) beef
5.2 oz (150 g) pork fat, without skin
2 medium onion
Salt and pepper on your taste

Method:

Boil a beef until it is ready, and cut into small pieces.

Chop a pork fat thinly, and stir-fry for about 7 minutes in a skillet.

Put the pork fat pieces into a large bowl.

Peel onions, chop, and stir-fry in the skillet.

Put the fried onions into the bowl.

Wash 1 lb a potato, and boil until a readiness.

Let to chill, peel, and grate.

Peel and grate another 1 lb potatoes.

Stir the ground boiled and unboiled potatoes together with a salt and a pepper.

Grate the boiled beef, fried pork fat, and fried onions together.

Make medium rounds from ground potatoes, put 1-2 tbsp beef-pork fat-fried onions mix on a middle of each round. and connect sides.

Shape as small ovals, and fry in the skillet for 3-4 minutes per side, on a medium heating.

Serve with any sauce.

Baked Draniki

Submitted by Nobility_Cuisine on Sun, 10/15/2017 - 09:08.

Ingredients:

3 Kg (105 oz) peeled potato
1 large onion, thinly chopped
2 egg
1-2 cup flour
1/2 tsp salt
2 tbsp dried porcini, thinly ground
1 cup fried onion
Vegetable oil for frying
Sour cream

Method:

Grate potatoes into a colander, and let a juice to drip into a bowl.

Put the potatoes, chopped onion, eggs, and a salt into a mixing bowl, and stir well.

Add flour, continuing a stirring, until the mixture resembles a batter.

Fry thin pancakes with a vegetable oil.

Put the pancakes into a ceramic pot (or into several portion pots) with a lid.

Make a sauce:
blend a sour cream, ground porcini, and fried onions together, and pour over pancakes
to fill the pot.

Cover the pot (or the pots) with lid.

Bake in a pre-heated to 300 F (150 C) oven for about 20 minutes.

Serve pots on heat-safe mat.

Zucchini with Garlic

Submitted by Russian_Cuisine on Sun, 10/15/2017 - 08:43.

Ingredients:

4 medium zucchini
1 carrot
1 onion
3 tbsp vegetable oil
Salt and spices on your taste
4 garlic cloves
5.2 oz (150 g) sour cream
Greens on your taste

Method:

Shred zucchini on a large grater.

Chop an onion.

Peel carrots, and cut into thin rounds.

Stir-fry the onion in a large skillet with a vegetable oil.

Put the carrots, stir-fry for about 5 minutes, and add the zucchini.

Add a salt, pour 1 cup a hot water, and simmer for about 10 minutes.

Place zucchini and carrots into plates.

Press a garlic into vegetable juices on the skillet, stir well, and pour on top of zucchini.

Serve with a sour cream and chopped greens.

Carrot-Apple Zapekanka

Submitted by Nobility_Cuisine on Sat, 10/07/2017 - 11:20.

Ingredients for 2:

5.2 oz (150 g) carrot
5.2 oz (150 g) apple
1 oz butter
1 egg
1 tbsp sugar
1-2 tbsp wheat cream
3.5 fl oz (100 ml) milk

Method:

Peel apples and carrots, wash, and cut into medium pieces.

Simmer the carrots with a milk until a softness.

Grate the apples and carrots together.

Blend apples, carrots, a cream of wheat, a sugar, and an egg yolk together.

Whip an egg white.

Melt 1 tbsp butter, and stir-in the egg white and butter into the apple-carrot mix.

Rub a baking dish with butter, and put the mix into the dish.

Cover dish, and cook over a water bath until a readiness.

Serve hot.

Pumpkin Kasha

Submitted by Russian_Cuisine on Sat, 10/07/2017 - 11:15.

Ingredients:

1.5 lb (600-700 g) fresh pumpkin
1 cup raisins
1.8 oz (50 g) butter
3.5 oz (100 g) honey

Method:

Peel a pumpkin, remove skins, seeds, and hard parts.

Cut the pumpkin into small cubes.

Wash raisins.

In a bowl, stir pumpkin, a liquid honey, and the raisins together, and let to sit for about 30 minutes.

Rub inner sides and bottoms of small pots with a butter.

Put equal portions of the pumpkin-honey-raisins mix into the pots.

Pour equal portions of a whipping cream into pots.

Pre-heat an oven up to 360 F (180 C), and place pots into the oven for 1 hour.

When pumpkin is soft, a dish is ready to serve.

Puff Pastry with Black Currant

Submitted by Nobility_Cuisine on Thu, 09/28/2017 - 03:39.

Ingredients:

0.5 lb puff pastry dough
1/4 lb sugar (1 cup)
1 cup fresh or frozen black currant (or blueberries)
1 egg
3 tbsp flour

Method:

Mix the black currant with sugar (try do not press and keep berries whole).

Roll the dough in a long stripe.

Sprinkle the dough with the flour.

Pre-heat an oven to 190 c (400 F).

Place a thin layer of berries with sugar on dough on middle, evenly.

Roll dough tightly.

Whip the egg, and cover the all sides of roll.

Bake roll for about 25-30 minutes.

Cool and serve.

Eggplant Salad

Submitted by Russian_Cuisine on Thu, 09/28/2017 - 03:33.

Ingredients:

4 lb eggplants
3 large onions
1 bunch Parsley
5 cloves garlic
3/4 cup vegetable oil
3/4 cup 9% vinegar
2 tbsp sugar
1 tbsp salt
3 tbsp warm boiled water
3 sweet red peppers

Method:

Cut the eggplants alongside into 4 parts.

Pour 0.5 G water in a large sauce-pan, bring the water to boiling, add 6 tbsp salt, and dissolve.Put eggplants into water, and boil for about 10 minutes.

Then, drain eggplants in a colander, let to cool, and cut into thin short pieces across.

Peel the onions and sweet peppers, cut them into thin strips. Cut the greens.

Mix eggplants, peppers, and onions, and press the garlic into the mix.
Stir well.

Blend the vegetable oil, salt, sugar, boiled water (3 tbsp), and vinegar, and pour over the vegetable mix.

Stir, cover the sauce-pan with a lid, and place in a refrigerator for 4-6 hours.

Serve as a standalone dish, or as a side dish.

Zander Souffle

Submitted by Nobility_Cuisine on Sun, 09/17/2017 - 15:10.

Ingredients:

5.2 oz (150 g) zander fillet
1 tbsp butter
1 tsp wheat flour
1 egg
1.4 oz (40 g) milk

Method:

Boil a half of a zander fillet with 3 tbsp water, then chill.

Grate the boiled fish and a fresh fish together.

Stir a milk and a flour in a medium sauce-pan, and heat until a consistency becomes thick.

Chill, and stir with the ground fish, and with an egg yolk.

Rub a baking dish with a 1/3 of butter.

Melt another 2/3 of the butter, and stir 1/3 into the fish mixture.

Whip the egg white, and stir with the fish mixture, then put the mix into the baking dish.

Cover dish, and cook over a boiling water until ready.

To serve, pour the last 1/3 of butter on top.

Soup-Puree with Vegetables and Rice

Submitted by Russian_Cuisine on Sun, 09/17/2017 - 14:52.

Ingredients:

1 oz (~30 g) rice
3.5 oz (100 g) potato
1 medium carrot
7 fl oz (200 mL) milk
1 tbsp butter
1 egg yolk

Method:

Peel, wash, and boil vegetables.

Boil a rice with 1.5 cup a water until a readiness, then blend it into puree, together with the rice broth.

Make puree from vegetables in a medium sauce-pan, add the rice puree, and stir well.

Bring a milk into a boiling, and pour into the sauce-pan.

Stir well all together, and bring to boil over a low heating.

Put an egg yolk and a butter into a soup, and stir thoroughly.

Serve with croutons.