nobilitycuisine's blog

Sorrel – Fish Soup-Cream

Ingredients:

2-3 lb fish
1/4 lb sorrel
1 cup oatmeal
1 large carrot
Salt and pepper on taste
2-4 tbsp butter

Method:

Peel and wash fish, remove fins and dark parts from inside.
Bring 1.5 l (about 1/3 g) water to boil in a wide saucepan, add salt and your favorite spices for the fish.
Peel and grate the carrot, stir-fry it for 2-3 minutes with 1 tbsp butter.
Place fried carrots in the saucepan, and bring to boil.

Cauliflower Salad

Ingredients:

2 lb cauliflower
2 medium carrots
1 sweet red pepper
1 green pepper
2 tsp sugar
1 tsp salt
Pinch of coriander, grated black and red peppers, and citric acid
1 pack dill

Method:

Peel, wash cauliflower, then cut into medium flowers. Then, boil in salt water for 3 minutes, and drain.
Peel, wash, and grate carrots.
Wash red and green peppers, remove seeds, and cut into short thin stripes.
Cut dills thinly.
Mix together all the vegetables.

Quail Eggs Appetizer

Ingredients:

10 quail eggs
0.25 lb lightly salted steelhead (or other red fish fillets)
1 bunch green onions
1 lemon
5 green olives

Method:

Boil eggs for 2 minutes in salt water, then put them in cold water for 3 minutes, and peel.
Wash and drain green onions, cut off white parts, and place 2/3 of all onions on a serving dish.
Cut steelhead at an angle into thin slices. Wrap every slice into a cone shape, and place the egg inside the cone.

Fish a la Richelieu

Ingredients:

0.75 lb fish fillet
2 tbsp flour
0.5 lb button champignons
3 tbsp butter
1 egg yolk
1 tsp lemon juice
3 tbsp white dry wine
3 tbsp whipping cream
1 tbsp green onion cuts
Salt, white and black pepper on taste

Method:

Mix flour, white and black grated peppers.
Wash and drain fillets, roll them in a flour mix.
Cut champignons into halves, sprinkle with salt and black pepper, and fry with 1 tbsp butter until they turn golden.

Chicken Salad

Ingredients:

1 large boneless, skinless chicken breast
1/3 lb grated cheese on your taste
5 oz (~100g) celery root
1/3 lb boiled champignons (canned, if possible)
7-8 tbsp Mayonnaise
Capers on taste

Method:

Boil breast until readiness, then cool, and cut into small pieces.
Cut champignons into quarters.
Grate celery root on a medium grater.
Mix chicken, grated cheese, grated celery root, and mushrooms together, pour Mayonnaise over them, and stir well.

Chicken rolls with greens

Ingredients for 4:

2 chicken breasts
2 medium tomatoes
1 tbsp tomato paste
0.5 lb butter (or butter spread)
3 garlic cloves
1 pack Italian parsley
2 cups flour
2 – 3 eggs
1 cup breadcrumbs
Salt and pepper on taste

Method:

Tenderize fillets.
Blend butter, peeled tomatoes, garlic, and greens until puree consistency.
Place the fillet on a table, sprinkle with salt, pepper, cover with the butter mix, with a spatula, then roll tightly.

Smoked Salmon Mousse

Ingredients:

1 lb smoked salmon fillets
0.25 lb butter spread
1 tbsp lemon juice
0.5 Qt (500 g) heavy whipping cream
White pepper on taste

Method:

Blend butter spread, lemon juice, and salmon together.
Continuing blending, add half of the whipping cream by tablespoon.
Add pepper, blend for 1 minute, and place into a refrigerator for about 20 minutes.
Whip the other half of the whipping cream to a strong peaks consistency, and blend with salmon-lemon-whipped cream mix.

Fish soufflé

Ingredients for 4:

¾ lb salmon (or rainbow trout, or steelhead) fillets
0.5 lb (250 g) heavy whipping cream
4 eggs
1 medium tomato
Salt, pepper, paprika on taste
2 tbsp butter
½ cup bread crumbs

Method:

Bring 2 cups water to boil, add salt and pepper, put in fish fillets, and continue boiling for about 10 minutes. Cool.
Peel the tomato, and deseed.
Whip eggs; add salt, pepper, and paprika.
Add whipping cream to eggs, whip for 5 minutes.

Meat roll with steamed carrot

Ingredients:

1 non-fresh bun
2 small shallot onions
1 garlic clove
1.5 lb mixed ground meats (beef+pork, beef+lamb+pork, pork+chicken, etc.)
1 egg
Salt and pepper on taste
1 tbsp vegetable oil
2 lb carrots
4 tbsp butter
0.5 lb cheese, cut into medium cubes
2 tsp sugar
1 tbsp Italian parsley greens

Method:

Soak the bun in water, then drain.
Cut onions and garlic thinly.

Pork a la Peltinish

This is a well-known Hungarian dish.

Ingredients:

2 lb skinless, fatless, and boneless pork
2 tbsp tomato paste
0.25 lb grated cheese
2 eggs
1 cup vegetable oil
5 tbsp flour
Ground red pepper and salt on taste
Parsley and dill greens

Method:

Cut meat into portions, tenderize, and sprinkle with salt and pepper.
Mix flour, eggs, tomato paste, salt, greens, and half of the grated cheese together.

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