Trout with a pomegranate sauce

Submitted by Nobility_Cuisine on Sat, 02/18/2006 - 11:30.
Ingredients:

2.5 lb trout
0.25 lb butter
2 eggs
0.25lb lemon
Salt and pepper on taste
For sauce:
0.5 lb pomegranate juice
1 garlic glove
Tarragon, coriander, and parsley on taste

Method:

Clean fish, remove skeleton (do not breake skin, if possible).
Hard boil eggs, cool, clean, and cut into small cubes.
Cut lemon into small cubes. Cut tarragon.
Mix lemon, eggs, tarragon, salt, and pepper.
Stuff the trout with this mix.
Cook with butter until gold crust appears.
Place fish in an oven pre-heated to 370º F for 7-10 minutes.
To make pomegranate sauce, mix pomegranate juice, cut parsley and coriander, grated garlic, and salt. Blend it.
Serve hot fish with sauce and decorate it with greens and lemon slices.

Apple-Rice Zapekanka

Submitted by Russian_Cuisine on Sat, 02/11/2006 - 11:31.
Ingredients for 4:

1 cup milk
1/3 lb rice
Salt
Vanilla
2 eggs
1 tbsp sugar
1 tbsp lemon juice
2 tbsp sugar powder
1 tbsp butter (or margarine)
1.25 lb apples

Method:

Bring milk to boil after adding salt.
Add rice to boiling milk, and boil for ½ hour on low heat.
Cool the ready rice.
Mix egg yolk, sugar and vanilla, and add to rice.
Whip the egg white, then it add to rice, and mix well.
Slice apples thinly, and sprinkle with lemon juice to avoid them getting dark.
Grease the baking sheet with butter.
Put layer of rice in the baking sheet, then apples, and repeat until out of ingredients.
Sprinkle with lemon juice and sugar powder over the top.
Bake in an oven pre-heated to 380º F for about 20 minutes (it depends on the oven).

Fish cutlets

Submitted by Russian_Cuisine on Sat, 02/11/2006 - 11:25.
Ingredients:

1 lb fish fillets
1 large shallot onion
0.25 lb dry white bread, soaked in milk
0.5 stick (25 g) of pork fat (or butter)
1 egg
Ground black pepper and salt on taste
Pinch of dry basilica
4 tbsp milk (or whipped cream)
1 tbsp vegetable oil

Method:

Peel and cut onions into small pieces. Fry with vegetable oil, until gold color.
Grind fillets, soaked bread, fried onions, and pork fat or butter.
Add egg to ground ingredients, then add milk, basilica, black pepper and salt.
Knead together.
Shape 6 cutlets, and roll them in breadcrumbs.
Fry them on a pre-heated skillet with vegetable oil.

Note:

Using this mix, you can make fish pancakes.
For this, you have to use 3-4 tbsp flour instead of soaked bread, add more milk in and whip the egg white before adding it to a mix. Cook as usual pancakes, but keep them under the lid for 5 minutes after they are ready, and serve.

Tartlets with mushrooms

Submitted by Nobility_Cuisine on Sat, 02/11/2006 - 11:15.
Ingredients for 4:

1 ¼ lb mushrooms
2 tbsp butter
¼ tsp salt
1 pinch ground caraway seeds
1 2 stalks shallot onions
½ bunch of parsley
2 tbsp vegetable oil
2 tbsp vine vinegar
2 tbsp whipping cream
2 tbsp mayonnaise
½ cup vine jelly for decorating
Dough for 4 tartlets
¼ tsp salt
1 pinch ground black pepper

Method:

Roll out the dough. Divide into 4 parts.
Put dough in shapes for the tartlet, and shape the dough.
Bake in an oven pre-heated to 410-420º F for about 10-15 minutes (it depends on the oven).
Let cool in shapes for a while, then take tartlets from shapes, and cool.
Cut mushrooms into small pieces, and fry them with butter for 10 minutes.
Add salt and ground caraway seeds, mix, and fry for 3-5 minutes more.
Let cool.
Peel and cut onions and parsley into small pieces.
Mix vinegar, vegetable oil, salt, ground pepper; add onions and parsley to the mix.
Add mushrooms, and mix well.
Whip cream, and mix with mayonnaise.
Put mushroom mix into the tartlet, decorate with whipped cream-mayo mix, and pour small cuts of wine jelly over whipped cream.

Sturgeon a la Marshal

Submitted by Nobility_Cuisine on Sat, 02/04/2006 - 21:45.
Ingredients:

1 lb sturgeon
1 shallot onion
1 carrot
5 black peppers
1 bay leaf
2 eggs
½ dry French bread
¼ lb butter
Salt on taste
For sauce "Horseradish":
5 tbsp mayonnaise
1 oz horseradish
1 tbsp sugar
Salt on taste

Method:

Put sturgeon in very hot, but not boiling water for 5 minutes.
Clean fish skin off bone plates.
Peel and cut carrot into medium cuts.
Peel and cut onions into rings.
Boil water with spices, salt, carrot, and onions. Boil for about 5 minutes on medium heat.
Put sturgeon in a broth, bring to boil, ant turn heating to low.
Boil until ready (12-20 minutes).
Cool sturgeon in broth.
Then, take it out of the saucepan, dry, and cut into serving pieces.
Whip eggs with salt.
Grate dry bread (or use breadcrumbs).
Melt butter.
Dip every portion in whipped eggs, then roll in breadcrumbs, then dip in melted butter, then roll in breadcrumbs.
Put fish in an oven pre-heated to 400º F, and bake for about 16-18 minutes.
Serve hot with any fresh vegetable salad, and with “Horseradish” sauce.
To make sauce, grate horseradish, and mix it with sugar. Let it sit in a room (do not close with a lid!) for 40 minutes. Then, mix well with mayonnaise, and serve.

Note:
This way to cook fish was popular for noble dinners in Russia in 18-19 centuries.

Julienne a la Russ

Submitted by Russian_Cuisine on Sat, 02/04/2006 - 11:20.
Ingredients for 3:

0.75 lb non-fat pork
1 large shallot onion
1-2 oz cheese
4 tbsp mayonnaise
1 tbsp vegetable oil

Method:

Peel onions and cut into short thin strips.
Add vegetable oil to a skillet, heat to medium, put onions on the skillet, and cook until the onions are transparent.
Cut pork into julienne cut (cuts with sizes as a match).
Cover skillet with a lid. Turn heat to low. Cook until the meat is ready (for 10-12 minutes).
Add 1-2 tbsp hot water, if necessary. Add salt.
Turn heat to high; remove lid, and cook, stirring, until the skillet is dry.
Put meat and onions into 3 julienne dishes (or in small pots) filling them up to 2/3.
Wash with mayonnaise.
Note:
To get a less filling dish, you can use mix a sour cream and mayonnaise, or just sour cream.
Often, sauce “Béchamel” is used.

Béchamel recipe:

Ingredients:
1 tbsp butter
1-2 tbsp flour
½ cup milk
Method:
Put butter in a skillet or saucepan, melt butter, and add flour to the skillet.
Cook flour on low heat, until creamy color and nut aroma.
Add hot milk, stirring. Cook on low heat until even consistence and the volume that you need.

Pour sour cream or Béchamel over meat.
Sprinkle with grated cheese or with grated cheese mixed with breadcrumbs.
Bake in an oven pre-heated to 380º F until the crust turns gold.
To serve, put hot julienne dishes on small plates.

Herring butter for buterbrodes

Submitted by Nobility_Cuisine on Sat, 01/28/2006 - 10:35.
Ingredients:

1 herring fillet
¼ lb butter
3 tbsp vegetable oil
1 small shallot onion.
Lemon juice on taste

Method:

Cut onions into very small cuts.
Cut fillet into small cuts.
Put them together in a mixer, then add warm butter, and blend well.
Then, add vegetable oil by the spoon continuing blending.
Optionally: add lemon juice, continuing blending.
Keep in a refrigerator.

Salad Tatiana

Submitted by Russian_Cuisine on Sat, 01/28/2006 - 10:30.
Ingredients:

1 cup rice
1 tsp butter
½ lb boiled chicken breast
1 apple
1 tomato
3 tbsp sour cream
½ tsp lemon juice
Parsley
Salt on taste

Method:

Wash and dry the rice.
Boil salt water, add rice, and boil until ready with medium-low heating.
Cool.
Cut ready chicken breast into small cubes.
Peel apple and cut it into small cubes.
Cut tomato (with or without skin) into small cubes.
Mix rice, chicken, apple, and tomato.
Add salt and sour cream, and mix well.
Sprinkle with cut parsley.

Carrot – Apple Salad with Nuts and Raisins

Submitted by Nobility_Cuisine on Sat, 01/21/2006 - 10:29.
Ingredients:

4 medium carrots
4 medium-size apples
2 tbsp honey
2 tbsp crushed nuts (walnuts, pine nuts, etc.)
3 tbsp raisins
Lemon juice on taste
Salt on taste

Method:
Soak raisins in hot water for 1 hour.
Peel and grate carrots, add lemon juice, honey, nuts, mix well, and set aside for 15 minutes.
Peel and cut (or grate) apples, sprinkle with lemon juice, add raisins.
Mix everything together, and serve immediately.

Radish Salad

Submitted by Russian_Cuisine on Sat, 01/21/2006 - 10:20.
Ingredients:

1 radish (or cut ¾ lb – 1 lb)
Honey on taste
Sour cream on taste

Method:

Grate radish.
Mix well with honey and sour cream.
Serve.

Note:

This salad is one of the best anti-flu remedies in Russian cuisine.
Traditionally, Russians use black "margelan" radishes.
But daikon (Japanese radish) is good too.